I remember I use to eat ravioli, chef boyardee style. Nothing against that but I’ve outgrown that. I’ve upgraded to this butternut squash ravioli which changed my life. Just kidding. In all seriousness, my cravings or ravioli have turned into a weekly habit.
In elementary school, I’d pick ravioli whenever they offered it as a choice in the lunch line. I remember it being tossed in a tomato and meat sauce. It was really mushy, probably because it’s canned! It makes total sense because they need large amounts for all the kids in the school.
There’s many foods I eat on rotation but once in a while, I enjoy introducing new flavors.
This has been one of my favorites recently so I had to share with all of you!
First of all, I love my dishes to have lots of vegetables. Many colorful types of vegetables. This dish includes mushrooms, grape tomatoes, baby spinach and capers.
Capers are like little flower buds. They’re not peas! The flavor is a bit tart so it complemented the lemon cooking sauce in this dish very well.
Butternut Squash Ravioli with Lemon Caper Sauce
- 1 package Butternut Squash Ravioli I used Rising Moon
- 1/4 cup butter
- 1/2 cup sliced yellow onions
- 1/4 cup sliced mushrooms
- 2 cups baby spinach packed
- 1/2 cup grape tomatoes halved
- 1/4 cup capers drained
- 1/4 cup lemon cooking sauce I used Raos Homemade
- crushed red peppers for topping
- Bring 4QT of salted water to a boil in a medium pot.
- When water is boiling, being down to low-medium heat and add in entire packet of ravioli.
- Boil for 6 mins uncovered. They may be sticking together but DON’T remove them apart.
- Meanwhile, in a medium pan, melt 1/4 cup butter.
- Add in sliced onions & caramelize until light brown, about 3-4 minutes.
- Add in sliced mushrooms, baby spinach, halved grape tomatoes, 1/4 cup capers and 1/4 cup lemon cooking sauce.
- Simmer on low for 3 minutes.
- Add in drained ravioli & gently toss with the sauce.
- Top with crushed red pepper!