Tasty Butternut Squash Ravioli with Spinach

There’s something special about making pasta from scratch. It takes me back to my first attempts at homemade ravioli, flour scattered across my kitchen counter and all. But when fall rolls around, I can’t help but reach for butternut squash to stuff inside those tender pasta pillows. The combination of butternut squash and fresh spinach just feels right – like they were meant to be together on a plate.

I know making ravioli might sound intimidating at first. Trust me, I felt the same way years ago. But here’s the thing – it’s actually pretty straightforward once you break it down into steps. I often make a big batch on Sunday afternoons while my family watches football in the next room. The best part? You can freeze these little gems and cook them whenever you need a cozy dinner.

Want to know what makes this recipe even better? It’s forgiving. Your ravioli shapes don’t need to be perfect, and the filling is simple to put together. Sometimes I even use store-bought pasta sheets when I’m short on time, and they turn out great every single time.

What Kind of Ravioli Should I Use?

For this recipe, you’ll want to look for fresh butternut squash ravioli, which you can usually find in the refrigerated section of your grocery store near the fresh pasta. While frozen butternut squash ravioli will work in a pinch, fresh pasta tends to have a better texture and cooks more evenly. Most stores carry a few different brands – some popular ones include Rana, Buitoni, or your store’s house brand. If you’re feeling ambitious, you could even make your own ravioli from scratch, but store-bought works perfectly fine for this dish and saves a ton of time.

Options for Substitutions

This recipe is pretty flexible and you can make several swaps depending on what you have in your kitchen:

• Butternut squash ravioli: While the butternut squash filling gives this dish its signature taste, you can use other filled pasta like pumpkin or cheese ravioli. In a pinch, regular ravioli will work too, though the flavor profile will be different.
• Dairy options: The recipe is flexible with dairy – use what you have! Plant-based alternatives like oat milk or cashew cream work well too, just make sure they’re unsweetened.
• Turkey bacon: Regular bacon works great here, or for a vegetarian option, try using smoked tempeh or simply leave it out and add a few more mushrooms.
• Cremini mushrooms: Button mushrooms, shiitake, or portobello mushrooms all work well. Each brings its own nice flavor to the dish.
• Fresh herbs: If you don’t have fresh rosemary and thyme, use dried herbs instead – just use 1/4 teaspoon of each since dried herbs are more concentrated.
• White wine: You can skip the wine or replace it with a splash of chicken broth or even a few drops of white wine vinegar mixed with water.
• Spinach: Baby kale or Swiss chard make good alternatives. If using kale, cook it a minute or two longer than you would spinach.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking ravioli is overcooking – these delicate pasta pillows only need 3-4 minutes in gently boiling water, and cooking them too long will cause them to burst and lose their filling. Another common mistake is draining all the pasta water away – always save at least 1/2 cup, as this starchy liquid is essential for creating a silky sauce that perfectly coats the ravioli. When making the sauce, avoid rushing the mushroom cooking process – they need time to release their moisture and brown properly, usually 8-10 minutes, or you’ll miss out on their rich, caramelized flavor. For the best texture, add the spinach at the very end and cook just until wilted, about 1-2 minutes, as overcooked spinach can become mushy and lose its fresh taste.

What to Serve With Butternut Squash Ravioli?

This cozy pasta dish pairs beautifully with simple sides that won’t overshadow its rich, savory flavors. A light arugula salad with lemon dressing and shaved parmesan makes a perfect starter, while roasted Brussels sprouts or asparagus can add a nice green element to your plate. For bread lovers, a chunk of crusty Italian bread or warm focaccia works great for soaking up the creamy sauce. If you’re serving this for a special dinner, start with a small cup of simple broth-based soup like Italian wedding or chicken noodle to set the mood.

Storage Instructions

Keep Fresh: This butternut squash ravioli dish is best enjoyed fresh, but if you have leftovers, place them in an airtight container in the fridge for up to 2 days. The sauce might thicken up a bit in the fridge, which is totally normal.

Make Ahead: If you want to prep ahead, you can slice the mushrooms, onions, and prep the herbs the day before. Store them separately in the fridge in sealed containers. This makes dinner assembly super quick when you’re ready to cook!

Warm Up: To enjoy your leftovers, gently warm them in a pan over medium-low heat. Add a splash of milk or cream to loosen up the sauce, and stir occasionally until heated through. You can also microwave it, but the stovetop method helps maintain the better texture of the pasta.

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 30-35 g
• Fat: 40-45 g
• Carbohydrates: 80-90 g

Ingredients

• 2 servings (200g) of butternut squash-stuffed ravioli
• Salt for boiling pasta
• 7 tablespoons of dairy like milk (minimum 1%), half-and-half, or cream (try mixing 1/4 cup half-and-half with 3 tablespoons milk, or 6 tablespoons milk with 1 tablespoon cream)
• 1/2 teaspoon dijon mustard
• 1 teaspoon cornstarch
• 2 ounces thick-cut or quality turkey bacon
• 1/2 small yellow onion, thinly sliced
• 4-5 ounces cremini mushrooms, sliced
• 1/2 teaspoon chopped fresh rosemary (about 1 sprig)
• 1/2 teaspoon fresh thyme leaves (around 4 sprigs)
• About 2 teaspoons white wine
• 2 cloves garlic, minced
• 1.5 to 2 cups tightly packed raw spinach
• 3 tablespoons freshly grated parmesan cheese, plus extra for garnish
• Ground black pepper, to preference
• Sea salt, to taste
• Saved pasta water

Step 1: Cook the Ravioli

Begin by bringing a small pot of water to a boil, adding a generous pinch of salt for flavor.

Cook the ravioli according to package directions, which is approximately 6 minutes if frozen or 4 minutes if thawed.

Once the ravioli is cooked, reserve about 1/2 cup of the pasta water by pouring it into a measuring cup.

Drain the remaining water and set the pasta aside in the pot off of heat.

Step 2: Prepare the Sauce Mixture

In a measuring cup or bowl with tall sides, whisk together half & half, milk, or cream with Dijon and cornstarch.

Ensure there are no lumps in the mixture and set aside.

This will serve as the base for your creamy sauce.

Step 3: Cook Bacon and Vegetables

Heat a medium skillet over medium heat and cook the bacon until it is crisp on both sides.

Once cooked, remove the bacon and set it aside.

If the bacon was fatty, remove excess grease from the skillet.

Add onion, mushrooms, rosemary, thyme, a sprinkle of black pepper, a pinch of sea salt, and a splash of white wine to the pan.

Stir to scrape up any browned bits from the bottom of the skillet.

Sauté the vegetables for a few minutes until they soften.

Stir in the garlic and cook for an additional minute.

If the mixture becomes too dry, add reserved pasta water by the spoonful to keep it moist.

Stir in the spinach just until it is wilted and then reduce the heat to low.

Step 4: Prepare the Creamy Sauce

Pour the milk mixture into the skillet and bring it to a light simmer over medium-low heat.

Allow the sauce to thicken, stirring occasionally for 2-3 minutes.

Once thickened, stir in the Parmesan cheese and cook for an additional minute.

Use the reserved pasta water as needed to reach your desired sauce consistency.

Adjust the seasoning with salt and pepper to taste.

Step 5: Combine and Serve

Add the cooked ravioli to the skillet, gently stirring to coat the pasta evenly with the sauce.

Divide the ravioli between serving plates.

Top each portion with crumbled bacon and extra Parmesan cheese.

Serve immediately and enjoy your creamy ravioli dish!