Creamy Ravioli with Squash Lemon and Chives

Indulge in the rich, comforting flavors of this Creamy Ravioli with Squash, Lemon, and Chives—a dish that combines velvety cheese or spinach-filled ravioli with the natural sweetness of roasted butternut squash. This easy yet elegant recipe balances the creamy Parmesan sauce with a zesty hint of fresh lemon juice and zest, while minced garlic and butter add depth and aroma. Finished with a sprinkle of fresh chives for a pop of color and herbal brightness, this restaurant-quality meal comes together in just 45 minutes. Perfect for weeknight dinners or an intimate dinner-for-two, this recipe is a celebration of cozy textures and vibrant flavors.

Nutriscore Rating: 49/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 2

Ingredients

• 9 oz store-bought ravioli (cheese or spinach filling recommended)
• 2 cups butternut squash, peeled and cubed
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 tsp lemon zest (from 1 lemon)
• 1 tbsp fresh lemon juice
• 2 tbsp fresh chives, chopped
• 1 tsp salt
• 0.5 tsp black pepper

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Toss the cubed butternut squash with 2 tablespoons of olive oil and a pinch of salt and pepper on a baking sheet. Roast for 20-25 minutes, or until the squash is tender and golden on the edges.

Step 3

While the squash is roasting, bring a large pot of salted water to a boil. Cook the ravioli according to the package instructions. Reserve 1/2 cup of the pasta water, then drain the ravioli.

Step 4

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

Step 5

Stir in the heavy cream and bring to a gentle simmer. Let the cream cook for 2-3 minutes to thicken slightly.

Step 6

Add the grated Parmesan cheese to the cream sauce, stirring until it melts and becomes smooth. Stir in the reserved pasta water a little at a time to adjust the sauce's consistency as needed.

Step 7

Add the roasted butternut squash to the skillet with the sauce. Stir in the lemon zest, lemon juice, salt, and black pepper.

Step 8

Gently toss the cooked ravioli in the sauce, ensuring the pasta is evenly coated.

Step 9

Divide the ravioli and sauce between serving bowls and garnish with the chopped chives. Serve immediately.

Nutrition Facts

Serving size	(937.6g)

Amount per serving	% Daily Value*
Calories	2341.1

Total Fat 176.8g	0%
Saturated Fat 92.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 458.5mg	0%
Sodium 4837.5mg	0%
Total Carbohydrate 123.0g	0%
Dietary Fiber 14.7g	0%
Total Sugars 11.0g
Protein 60.8g	0%

Vitamin D 0IU	0%
Calcium 1274.7mg	0%
Iron 7.4mg	0%
Potassium 1231.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.4%

Protein: 10.5%

Carbs: 21.1%