This fall ravioli recipe is so easy, healthy and delicious. Butternut squash is a favorite in our house, but packed into a ravioli may be the best version. And paired with brussel sprouts, protein-packed edamame and a lemony wine sauce, what could be better? Perfect for a cool fall evening before those heavier thanksgiving sides this week!
Serves 2 | Less than 30 minutes | Vegetarian
- 8 butternut squash ravioli (we use Whole Foods organic brand)
- 12 oz Brussel sprouts, ends chopped and sliced in half
- 1 tbsp olive oil
- 1 clove of garlic, minced
- 1/2 tsp fine sea salt
- Black pepper
- 1/4 cup white wine
- 1/4 cup pasta water
- 1 cup frozen edamame
- 2 cups baby spinach
- 1 tbsp minced preserved lemon (or sub lemon zest)
- 1 tbsp fresh parsley, finely chopped plus more for finishing
- 1/4 cup shredded Parmesan cheese
Start by brining two medium pots of water to a boil. Add the Brussel sprouts to one of the pots first and then add the ravioli to the other pot 5 minutes later. Boil Brussel sprouts for about 6-8 minutes until just tender (should still be bright green), then strain and set side. Boil the ravioli for about 5-6 minutes or per package directions until floating and tender. Remove ravioli from the water when done with a slotted spoon and reserve the water.
In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the garlic and cook for 30 seconds, then add the Brussel sprouts and ravioli. Cook for 2-3 minutes until browned on one side, then flip the Brussel sprouts and ravioli and brown the other side. Once browned, add the salt, a few cracks of black pepper, the wine, pasta water, edamame and spinach. Give it a quick stir then cover and steam for about 3 minutes.
When spinach is wilted, remove the cover and add the lemon, parsley and cheese. Give everything a stir and cook for another 1-2 minutes until lemon is fragrant and cheese is melted. (Note – If there is not enough liquid, add another 1-2 tbsp pasta water at a time.) Serve warm with a sprinkle of parsley.