Ravioli with Pesto, Squash, and Sage

Photo by Janice S.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8 8 1/2-inch 1

    butternut squash, peeled, cut into 1/2-inch dice (about 1 cup)

  • 12 12

    12 ounce(s) large cheese ravioli

  • 1/4 1/4

    1/4 cup(s) pesto sauce

  • 2 2

    2 tablespoon(s) olive oil, divided

  • 16 16

    16 sage leaves

  • 1/4 1/4

    1/4 cup(s) walnut pieces, toasted

  • 1/4 1/4

    1/4 cup(s) grated fresh Parmesan cheese

  • Read more: Ravioli with Pesto Squash and Sage Recipe - Redbook

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Directions

Heat a large saucepan of salted water to boiling. Add squash and cook 4 to 5 minutes. Scoop out with a small strainer. When water returns to a boil, add ravioli and cook according to package directions. Drain pasta; toss with pesto sauce. Meanwhile, in a medium nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add squash, sprinkle with kosher salt and freshly ground pepper, and cook, stirring, about 5 minutes. Remove squash and put in a bowl. Add 1 tablespoon olive oil to the same skillet and cook sage leaves until crisp, 30 seconds to 1 minute. Drain on paper towels. Spoon squash over ravioli and garnish with walnuts and sage. Sprinkle with Parmesan cheese.

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