Butternut Squash Ravioli with Alfredo Sauce | CookOS

Butternut Squash Ravioli

Name: Butternut Squash Ravioli with Alfredo Sauce
Prep time: 5 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 18-32 oz Butternut Squash Ravioli; 5-10 oz green beans; 1-2 tbsp olive oil; 1/2-1 tsp salt; freshly ground pepper

This butternut squash ravioli pairs tender pasta pockets of sweet roasted squash and creamy ricotta with a luxurious buttery alfredo sauce, balanced by bright sautéed green beans. It's an elegant yet simple weeknight dinner that tastes restaurant-quality.

🌍Italian 🥗Vegetarian 🏷️Butternut squash 🏷️Ravioli 🏷️Pasta 🏷️Alfredo sauce

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🏷️Green beans

Total

45 min

Servings

Difficulty

Easy

Est. Cost

$13–$21

Recipe Source

View original recipe

From Recette Magazine

Ingredients

18-32 oz Butternut Squash Ravioli
5-10 oz green beans
1-2 tbsp olive oil
1/2-1 tsp salt
freshly ground pepper

5 Ingredients

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Instructions

1
For 2-Servings: Remove plastic from ravioli dish and place in a Suvie pan. Open green beans and add to a Suvie pan. Season with 1 tbsp olive oil, 1/2 tsp salt and freshly ground pepper.
2
For 4-servings: Open green beans into a bowl. Toss with 2 tbsp olive oil, 1 tsp salt and freshly ground pepper. Remove the plastic from raviolis and place each in the middle of a Suvie pan and evenly distribute green beans around the outside. Repeat with second ravioli and remainder of green beans.
3
For 2-servings, load ravioli into the top zone of Suvie and green beans into the bottom zone. For 4-servings, load identical pans into each zone. Input settings and cook now. Alternatively, you can store or schedule the meal in the Suvie, but note you will need to select Cook Now to begin cooking your stored or scheduled meal. (please be sure to select "Yes" when asked if cooking from frozen).
4
For 2-Servings: Bottom Zone: Roast at 325°F for 15 minutes. Top Zone: Roast at 350°F for 30 minutes. For 4-Servings: Bottom Zone: Roast at 350°F for 30 minutes. Top Zone: Roast at 350°F for 30 minutes.
5
When cook is complete, divide raviolis and green beans between plates and season to taste with salt and pepper.

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Tips & Notes

Pro tips

Salt the pasta water generously (like seawater)—this seasons the ravioli from inside and prevents them from tasting bland.
Add ravioli gently to boiling water and stir once after 30 seconds to prevent sticking; they're done 2–3 minutes after floating to the surface.
Sauté green beans in olive oil over medium-high heat until they develop light char and are tender-crisp, about 6–8 minutes—overcooking makes them mushy and dull.
Toss ravioli directly into the warm alfredo sauce rather than draining completely; a light coating of pasta water helps the sauce cling and prevents clumping.

Substitutions

Green beans → asparagus or broccoli (roast at 425°F for 10 minutes instead of sautéing for firmer texture)
Olive oil → butter (use 1–2 tbsp for richer sautéed vegetables, but watch for browning)
Store-bought alfredo sauce → homemade (2 tbsp butter, 2 tbsp flour, 1 cup heavy cream, 1/2 cup Parmesan, salt, pepper—simmer 5 minutes)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently on the stovetop with a splash of water or cream to restore sauce consistency.

Common Questions

Can I use frozen butternut squash ravioli?

Yes. Frozen ravioli works perfectly and requires no thawing—add 1–2 minutes to boiling time. Frozen green beans are also acceptable; reduce sauté time to 4–5 minutes.

How do I prevent the ravioli from bursting?

Boil at a gentle, rolling simmer rather than a hard boil, and avoid overcrowding the pot. Stir gently after they float to prevent sticking.

Can I make this dairy-free?

Substitute butter with olive oil and alfredo sauce with a cashew or dairy-free cream sauce. The ravioli itself may contain dairy, so check packaging or use dairy-free pasta sheets.