Butternut Squash Ravioli in Creamy Vegan Sauce
This satisfying meal comes together in minutes thanks to Woodstock's butternut squash ravioli and frozen vegetables.
*Recipe courtesy of Woodstock
Woodstock
Woodstock
Recipe - Downers Grove, IL
Butternut Squash Ravioli in Creamy Vegan Sauce
Prep Time10 Minutes
Servings4
Cook Time10 Minutes
Ingredients
10 oz Frozen Butternut Squash
1 cup vegetable broth
½ cup oat milk or nondairy heavy cream alternative
½ tsp garlic powder
½ tsp onion powder
1 tsp salt
Pepper to taste
1 tbsp olive oil
1 bag mixed vegetables
Salt to taste
Pepper to taste
1 bag Woodstock Vegan Butternut Squash Ravioli
Vegan parmesan cheese for topping
Directions
- Cook butternut squash according to package directions. Drain and transfer to a blender with broth, milk, garlic powder, onion powder, salt and pepper. Blend until smooth.
- Heat a large skillet over medium heat. Add oil, then add mixed vegetables and sauté until warmed through, about 5 minutes.
- Meanwhile, cook ravioli according to package directions, drain and set aside.
- Add sauce to vegetables and bring to a simmer. Remove from heat and add in ravioli, tossing well to combine. Garnish with vegan parmesan cheese and black pepper.
10 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Directions
- Cook butternut squash according to package directions. Drain and transfer to a blender with broth, milk, garlic powder, onion powder, salt and pepper. Blend until smooth.
- Heat a large skillet over medium heat. Add oil, then add mixed vegetables and sauté until warmed through, about 5 minutes.
- Meanwhile, cook ravioli according to package directions, drain and set aside.
- Add sauce to vegetables and bring to a simmer. Remove from heat and add in ravioli, tossing well to combine. Garnish with vegan parmesan cheese and black pepper.
