Butternut squash ravioli with light creamy sauce

3.3 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 316.7
  • Total Fat: 9.2 g
  • Cholesterol: 50.0 mg
  • Sodium: 546.4 mg
  • Total Carbs: 43.0 g
  • Dietary Fiber: 2.6 g
  • Protein: 13.9 g

View full nutritional breakdown of Butternut squash ravioli with light creamy sauce calories by ingredient
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Number of Servings: 4


    1- 14 oz pkg. Rozzano organic butternut squash ravioli
    1 c. reduced sodium chicken broth
    1 T. organic all purpose flour
    4 oz. light soft cream cheese
    1 t. ground cinnamon
    approx 1/2 t. (to your liking) ea of the following:
    chili powder
    garlic powder
    4T. fresh grated parmesan cheese


Bring water to boil for ravioli. Meanwhile, whisk together chicken broth and flour. Put into sauce pan over low heat. Whisk in cream cheese and all seasonings. Keep whisking until sauce thickens and begins to bubble. Cook ravioli in boiling water approx. 4 minutes. Drain. Plate ravioli, top each with sauce, coarse black pepper, and 1T. Parmesan cheese. (I used 4 raviolis per serving-they are large size.)

Number of Servings: 4

Recipe submitted by SparkPeople user DREAMYJ.

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Member Ratings For This Recipe

  • All and all yummy recipe, was fun sneaking in a veggie. - 11/15/11

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  • A different option to a butter sage sauce that is usually paired with butternut squash ravioli. I really wanted to like it, but didn't care for it with the ravioli. I think it would go great on chicken. I might try it again. - 3/8/11

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  • Delicious! Sauce is surprisingly creamy with hints of sweet from cinnamon and nutmeg and a little kick from the chili powder. Terrific combination of flavors with the squash ravioli - 10/5/10

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