Marilyns Treats

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Butternut Squash Ravioli in Browned Butter

Pasta· Recipe Archive

Want a dinner ready in under 30 minutes, 4 ingredients, and only 7 weight watchers points? The ravioli cooked up perfectly al dente with the sweetness of the butternut squash followed by the richness of the butter and crunchy pecans and chewy cranberries.

Butternut Squash Ravioli In Browned Butter

Butternut Squash Ravioli in Browned Butter~ Want a dinner ready in under 30 minutes, 4 ingredients, and only 7 weight watchers points?

This is the one for you.

This Butternut Squash Ravioli was so fast to prepare I had dinner on the table in less than 30 minutes!

I admit the ravioli were already prepared, but to be honest, I don’t have the time to make my own noodles, stuff them and run them through my Kitchen Aid.

While boiling the noodles actually took the longest amount of time, the browned butter sauce with the cranberries and pecans were quick to make.

Add a bit of thyme and voila!

Dinner is on the table.

Serve with a nice salad, garlic bread, and a green veggie and spend your time saved drinking some nice Red Wine! My kind of meal.

These are the INGREDIENTS You will need:

  • 1/2 lb package fresh or frozen butternut squash ravioli about 24 ravioli
  • 4 Tbsp salted butter
  • 1/4 cup dried cranberries roughly chopped
  • 1/4 cup pecans roughly chopped
  • 2 sprigs fresh thyme leaves removed and chopped
  • Sea salt & black pepper to taste
  • 4 tsp parmesan cheese as topping optional.

These are the INSTRUCTIONS for preparation:

  • Prepare ravioli according to the packaged instructions salting the water.
  • While the ravioli cook, melt the butter in a large nonstick skillet over medium heat. Add the cranberries and pecans cooking until the butter browns, about 3 minutes. Stir in thyme and remove from heat.
  • Drain ravioli and place them on a paper towel to drain any excess water. Toss in the browned butter cranberry pecan sauce. Season to taste with salt and pepper.
  • Divide into 4 bowls, top with parmesan if using and enjoy!
  • Makes 4 large servings, 7 points each

We love squash prepared in many different ways.

And ravioli is just one. I have a more traditional recipe also on the blog.

But I love to make a brown butter sauce.

And it is so easy to prepare even a novice cook can pull it off.

Just melt the butter in a skillet that isn;t too hot and cook for 3 minutes.

Just remember the temperature of the pan should not be too hot.

You just need to pay attention and lower the heat if it starts to burn or smoke.

The addition of the cranberries in this recipe is what take this Butternut Squash RaviolI over the top.

It dish will appear to your family as if you slaved all day over the hot stove.

But you will know that the ravioli was premade and you made the sauce!

The hardest part of dinner was setting the table.

And I am sure someone else will get up and wash the dishes. Just give them that “mom” look!

Want a dinner ready in under 30 minutes, 4 ingredients, and only 7 weight watchers points? The ravioli cooked up perfectly al dente with the sweetness of the butternut squash followed by the richness of the butter and crunchy pecans and chewy cranberries.

Butternut Squash Ravioli in Browned Butter

The ravioli cooked up perfectly al dente with the sweetness of the butternut squash followed by the richness of the butter and crunchy pecans and chewy cranberries. 
4.45 from 9 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: veggies, weight watchers
Method: Boil
Skill Level: Intermediate
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Adjust Servings: 4
Calories: 175kcal
Author: Marilyn

Ingredients

  • 1/2 lb package fresh or frozen butternut squash ravioli about 24 ravioli
  • 4 Tbsp salted butter
  • 1/4 cup dried cranberries roughly chopped
  • 1/4 cup pecans roughly chopped
  • 2 sprigs fresh thyme leaves removed and chopped
  • Sea salt & black pepper to taste
  • 4 tsp parmesan cheese as topping optional.

Instructions

  • Prepare ravioli according to the packaged instructions salting the water.
  • While the ravioli cook, melt the butter in a large nonstick skillet over medium heat. Add the cranberries and pecans cooking until the butter browns, about 3 minutes. Stir in thyme and remove from heat.
  • Drain ravioli and place them on a paper towel to drain any excess water. Toss in the browned butter cranberry pecan sauce. Season to taste with salt and pepper.
  • Divide into 4 bowls, top with parmesan if using and enjoy!
  • Makes 4 large servings, 7 points each

Notes

©MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 1g | Calories: 175kcal (9%) | Carbohydrates: 32g (11%) | Protein: 6g (12%) | Fat: 18.9g (29%) | Saturated Fat: 8.3g (42%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 35mg (12%) | Sodium: 281mg (12%) | Potassium: 0mg | Fiber: 2g (8%) | Sugar: 3g (3%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Comments

    • blankMarilyn says

      I am glad you want to make this Butternut Squash Ravioli Sue! Please let me know how it turns out for you and if you made any adjustments. Enjoy! And have a great weekend.

      Reply

  8. blankLeanna` says

    What a nice change to every day pasta. This is chef table worthy. Thank you for the inspiration and I love that it starts with premade pasta. Delish

    Reply

    • blankMarilyn says

      Thank you Leanna for the extrememly kind review. I never make pasta from scratch. I have done it with my grandma but for me, I will pay yhe couple of dollars and homemake the sauces. I hope you get to taste this one! Have a great day!

      Reply

  15. blankMiz Helen says

    We love Butternut Squash and this will be a delicious recipe that we will love! I really appreciate you sharing your awesome post and your talent with us at Full Plate Thursday.
    Have a great weekend and come back soon!
    Miz Helen

    Reply

  23. blankKaren Del Tatto says

    Well this looks amazing!! And confirms I made the right choice when I chose this exact meal for a Fall Foliage dinner train ride my husband and I will be going on at the end of the month.

    Thanks for sharing so I can make this at home myself!

    Reply

    • blankMarilyn says

      I loved the dinner train by me. They used to do a mystery one in the fall. Sadly it closed a few years back. I sure hope you enjoy the time. And the dinner! Have a peaceful week.

      Reply

  24. blankDean says

    I love butternut squash ANYTHING! This sounds amazing!!
    And brown butter- yum! Thank you so much for sharing with us at #MMBH 🙂
    XO

    Reply

    • blankMarilyn says

      I added those as an afterthought to make my photo pop out more. It was so delicious and it added texture. Sometimes we hit on something by mistake!

      Reply

  27. blankJen says

    Marilyn, this looks wonderful! I’m printing this one out and I’m definitely going to be using it. Yum!!!

    Thanks for linking up with us at the Momma Told Me Link Party. We hope you’ll share more!

    ~Jen

    Reply

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