Butternut Squash Ravioli with Lemon Caper Sauce
Butternut squash ravioli tossed with a lemon caper sauce and mixed vegetables!
Servings 2 people
Ingredients
- 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
Instructions
- 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!
Notes
For the lemon cooking sauce, you can just replace it with a mix of water, lemon juice, olive oil red wine vinegar, garlic, basil, parsley, salt and pepper!