Hidden Veggie Butternut Squash Ravioli
This butternut squash ravioli is made with a creamy hidden veggie sauce, ground beef for added protein, and simple ingredients. It’s an easy, balanced dinner that’s perfect for weeknights or meal prep, with extra sauce to freeze for later.
Servings 4
Ingredients
- 1 small butternut squash peeled and cut into 1-inch cubes
- 1 red bell pepper seeded and quartered
- 1 yellow squash sliced into ½ inch pieces
- 1 red onion quartered
- 3 garlic cloves peeled
- 4 ounce block of feta
- 2 tablespoons extra-virgin olive oil divided
- 1 ½ teaspoons sea salt
- ½ teaspoon freshly ground black pepper
- 1 cup organic chicken bone broth (I like Kettle & Fire)
- 1 5.4 oz. can of coconut cream
- 1 pound grass-fed ground beef
- 12 ounce package of gluten-free ravioli (or ravioli of choice, fresh or packaged works!)
Optional Toppings:
- Grated parmesan
- 6 sprigs sage (to make fried sage, instructions below)
Instructions
- Preheat the oven to 400°F.
- To a sheet pan, add the butternut squash, bell pepper, yellow squash and garlic. Nestle the block of feta in the middle. Drizzle everything with 1 tablespoon olive oil and season with salt and pepper.
- Roast in the oven for 40 minutes until soft and starting to caramelize.
- Carefully add the roasted veggies to a blender and pour in the chicken broth and coconut cream. Blend until smooth. Adjust seasoning as needed with more salt and pepper.
- Place a large skillet over medium-high heat. Add the remaining olive oil and ground beef. Cook until browned, 7-8 minutes.
- Drain off excess fat from the pan and add half the butternut squash sauce to the meat.
- Cook ravioli according to the package, saving ½ cup of pasta water.
- Add the ravioli to the sauce along with the pasta water and stir gently to coat.
- Serve with optional garnishes of grated parmesan and fried sage (see instructions below). Enjoy!
To Make Fried Sage (Optional):
- Heat 2 tablespoons of avocado oil over medium heat.
- When oil is hot, add dry sage leaves and watch as they sputter and fry. After 30 seconds to 1 minute, move to a paper towel to drain. You can crush them or serve them whole on top of your ravioli.
To Store:
- The sauce makes a double batch (~6 cups total, depending on the size of your veggies). Roughly half will be used to serve, the other half can be stored in an airtight container in the fridge for 4-5 days or freezer for 2-3 months.
Notes
Swaps & Substitutions:
- Ravioli: Use gluten-free, regular, fresh, or frozen. Any filling works.
- Ground beef: Sub ground turkey, chicken, or sausage.
- Butternut squash: Use pre-cut, or swap with sweet potato or kabocha squash.
- Feta: Goat cheese or ricotta can work, but feta gives the most flavor.
- Coconut cream: Sub heavy cream or half-and-half, or use full-fat coconut milk.
- Bone broth: Regular chicken or vegetable broth both work.
- Bell pepper: Any color works, or swap with carrots.
- Yellow squash: Zucchini is a direct swap.
- Onion: Yellow or white onion can be used.
- Olive oil: Avocado oil works great.
- Parmesan: Sub pecorino or dairy-free alternative.
- Sage: Optional—skip or use basil or thyme.