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Ravioli With Butternut Squash Sauce

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“This is a simple fall weekday night recipe that uses commercial fresh or frozen ravioli. Instead of butternut squash, you can also use other types of winter squash, such as kabocha or buttercup squash, or sweet potatoes. For more healthy gluten-free, pesco-vegetarian recipes, please visit”

Ingredients Nutrition

  • 8 ounces commercial gluten-free ravioli (fresh or frozen)
  • 1 tablespoon olive oil or 1 tablespoon butter
  • 14 onion, sliced
  • 1 garlic clove, chopped
  • 1 lb butternut squash, peeled and cut into 1-inch cubes
  • 400 ml vegetable stock or 400 ml water, and vegetable soup base
  • 100 ml milk (almond, soy, whole milk, half & half, or heavy cream)
  • salt and black pepper
  • 1 tablespoon cilantro or 1 tablespoon parsley, chopped


  1. Cook ravioli according to the package instructions.
  2. In the meantime, heat olive oil or butter in a soup pan and sauté onion and garlic.
  3. Add squash and vegetable stock and cook until the squash becomes soft.
  4. Puree the sauce using a hand blender or blender.
  5. Add milk and adjust the taste with salt and pepper.
  6. Place ravioli in two dishes, pour the sauce, and top with chopped cilantro or parsley.
  7. Infuse love and serve!

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