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Spinach Ravioli with Creamy Yellow Squash Sauce

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Spinach Ravioli with Creamy Yellow Squash Sauce

Spinach Ravioli with Creamy Yellow Squash Sauce

Jessica Braider
This recipe suggested by Scramble fan Carla Geovanis is unlike any other pasta I’ve made. The sauce is so rich that it almost tastes like a cream sauce, but the main ingredient is actually ultra-healthy squash! You might want to pull out your good china, because the result is so pretty and tasty that your family will feel like they are dining in a fine restaurant.
Cook Time 20 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Italian
Servings 6 servings


  • 1 Tbsp. butter
  • 1 Tbsp. extra virgin olive oil
  • 3 cloves garlic minced, about 1 1/2 tsp.
  • 12 oz. frozen cooked winter squash take out several hours earlier if possible
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ground cinnamon
  • 18 - 20 oz. spinach ravioli preferably refrigerated or frozen
  • 1 cup low fat milk (or use any variety)
  • 2 tsp. brown sugar
  • 1/2 tsp. salt
  • 1/4 cup grated Parmesan cheese


  • In a medium saucepan, heat the butter and oil over medium heat. Once the butter is bubbling, add the garlic and sauté it for 30 seconds, then add the squash, the nutmeg and the cinnamon.
  • Stir and flip the squash frequently until it starts to thaw and break it into smaller pieces as it gets softer.
  • Meanwhile, heat water in a stockpot over high heat for the ravioli and once the water is rapidly boiling, add the ravioli and cook it according to the package direction.
  • Heat the milk in the microwave for about 1 minute until it is warm.
  • Once the squash has thawed completely, stir in half the milk and all the brown sugar.
  • Once the milk has blended in with the squash sauce, add the rest of the milk, the salt, and the Parmesan cheese and stir frequently until the sauce is smooth.
  • Drain and gently stir the ravioli into the sauce, and serve it immediately, or refrigerate it for up to 2 days.

Slow Cooker Directions

  • Add all ingredients to the slow cooker, except the ravioli and Parmesan cheese. Cook on low for 8 - 10 hours (or up to 12 hours if desired), or on high for 4 - 5 hours. The Parmesan cheese may be added any time during the last 30 minutes of cooking, while you are boiling the ravioli. Serve it over the ravioli. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Peel the garlic, defrost the squash, cook the ravioli and store tossed with a little oil to prevent sticking, grate the cheese if necessary and refrigerate, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Add a pinch of cayenne pepper to the cinnamon and nutmeg to give it a kick and serve it with freshly ground black pepper.
Tip: Winter squash, a mild, sweet flavored squash, is a powerhouse when it comes to carotenoids and vitamin C.  In addition to making a delicious, comforting sauce for pasta, winter squash would be an excellent addition to many savory winter soups.
Nutritional Information Per Serving (% based upon daily values): Calories 302, Total Fat: 8g, 12%; Saturated Fat: 3g, 15.5%; Cholesterol: 32mg, 10.5%; Sodium: 462mg, 19%; Total Carbohydrate: 45g, 15%; Dietary Fiber: 2g, 9%; Sugar: 6g; Protein: 13g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Company/Entertaining, Dinner, Fall, Kid-Friendly, Kosher, Low Fat, Low Sodium, Main Dish, Make-Ahead, Nut-Free, Slow Cooker, Spring, Summer, Super Scramble Express (20 minutes or less total), Vegetarian, Winter
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