Butternut Squash Ravioli with Alfredo Sauce, Prosciutto and Almonds
With just 6 ingredients, this quick and easy dinner idea is perfect for busy weeknights. Store-bought Butternut Squash Ravioli with Alfredo sauce, prosciutto and almonds is a creative way to serve packaged pasta. And it’s ready in under 30 minutes!
I was sent Rana Butternut Squash Ravioli pasta, Alfredo sauce and this recipe, by Giovanni Rana, to try out.
Pasta is a busy mom’s go-to dinner option. But nobody wants spaghetti all the time. It’s boring and can be just blah. Ravioli is a great alternative. And with just a little bit of thought, you can really make an interesting family meal.
Why this recipe works
Pre-made butternut squash ravioli ensures that you get a delicious dinner on the table, fast!
Does alfredo sauce go with butternut squash ravioli?
YES! Alfredo sauce is the perfect topper for sweet pasta pillows filled with flavorful butternut squash. The creaminess works so well!
And in the time it takes to cook the ravioli, you can crisp up the prosciutto which adds the perfect salty touch to the quick pasta dinner idea.
This recipe is foolproof and perfect for people who don’t love to cook but love to eat tasty meals.
Dress up your ravioli in this delicious way and I bet this Butternut Squash Ravioli Alfredo will be a new go-to dinner recipe.
Related: Ravioli with Lemon Butter and Capers
Related: Tuna and Noodles
Ingredients
Although they sell all types of pre-made ravioli (find them in the refrigerated pasta section), the butternut squash flavor works best in this recipe.
Alfredo sauce is the best pairing for this flavored pasta so do not substitute red sauce. (Did you know you can mix red and white sauce and get Rosa Sauce?!)
The toppings are where you can get even more creative. Prosciutto is pretty mild in flavor but adds a nice salty touch. You can use bacon, but it is smoked and will add more flavor.
While I used almonds, just about any kind of nut would work in this recipe. Pecans, walnuts, hazelnuts, cashews, etc. would all be delicious. I would skip peanuts, however.
Fresh rosemary is my favorite way to top this dish, but if you need to, you could use another fresh herb or even a little bit of fresh parsley. No cilantro! That would be too flavorful!
Step-by-step instructions
1. Start a pot of water to boil on the stove.
2. In a separate large skillet, add chopped prosciutto.
3. Heat the prosciutto on the stove until it begins to crisp. Use a spatula to move it around making sure it doesn’t burn.
4. When water boils, cook the Ravioli according to package instructions and drain, reserving about ½ cup of the pasta cooking water.
5. Remove prosciutto from the skillet and keep it in a bowl until ready to plate.
6. In the same skillet you used for the proscuitto, warm the store-bought Alfredo Sauce over medium-high heat.
7. Add the finished Butternut Squash Ravioli to the alfredo sauce and toss to coat.
8. Add the reserved pasta cooking water, a little at a time, to loosen the sauce if needed.
9. Season with salt and pepper to taste.
10. Divide the Rana Butternut Squash Ravioli among plates and garnish with the chopped prosciutto, chopped almonds and rosemary.
This Alfredo Sauce Butternut Squash Ravioli is ready fast and has such a great flavor! It beats your standard spaghetti and red sauce anyday!
Tips and tricks
- Buy store-made roasted almonds to save time or give them a quick toast yourself. Just add almonds to a dry saute pan and heat on the stove, stirring frequently, until they are fragrant and golden brown.
- Don’t want to add the alfredo sauce? Skip it! Just drizzle with some good quality extra virgin olive oil and top with prosciutto and almonds. A little sea salt and cracked pepper will give you an even easier delicious meal.
- The serving size on the 10 oz. Rana Ravioli bag is 2 1/2, so if you have a family of 4 like I do, look for the family-size bag! One container of alfredo sauce should be plenty for the family-size bag.
- If you’re a fan of parmesan cheese you could grate a little bit extra on top before serving. Because, YUM!
They are made with natural ingredients and are high quality which means that you can’t go wrong with these as your base. Giovanni Rana has delicious fresh products that will help you serve your family a delicious weeknight pasta dinner with ease.
Most grocery stores carry these pre-made ravioli. Be sure to check the refrigerated pasta section on your next trip or use their store locator. Other brands also make this flavor.
As the water starts to heat up, it causes steam which expand the ravioli. This little air pocket makes them float.
The best way to cook fresh ravioli is by boiling them. You can bake them as an alternative method. Add alfredo sauce to the bottom of a baking dish first, then layer on the ravioli. Top with more sauce and bake for about 40 minutes. For more info on baking, ravioli check out this easy baked ravioli recipe.
And if there are any Butternut Squash Ravioli leftovers, they make a perfect lunch the next day! The crunch of the almonds and crispy prosciutto is the perfect match for the slightly sweet ravioli!
Related recipes
- Ravioli with Lemon Butter Sauce and Capers
- Caprese Gnocchi Bake
- Rosa Sauce with Farro and Chicken
- Tuna and Noodles
- Easy Chicken Fried Rice
- Teriyaki Turkey Stif Fry
Butternut Squash Ravioli with Alfredo
Ingredients
- 1 10-ounce package Giovanni Rana Butternut Squash Ravioli
- 1 10-ounce container Giovanni Rana Alfredo Sauce
- 2 ounces 8-10 thin slices prosciutto, rough chopped
- pinch kosher salt and freshly ground black pepper to taste
- 3 tablespoons toasted chopped almonds
- chopped fresh rosemary for garnish
Instructions
- Start a pot of water to boil on the stove.
- In a separate large skillet, add chopped prosciutto and heat until crisp.
- When water boils, cook the Butternut Squash Ravioli according to package instructions and drain, reserving about ½ cup of the pasta cooking water.
- Remove prosciutto from the skillet and keep it in a bowl until ready to plate.
- In the same skillet you used for the prosciutto, warm the Alfredo Sauce over medium-high heat.
- Add the finished Ravioli and toss to coat, adding the reserved pasta cooking water a little at a time to loosen the sauce if needed.
- Season with salt and pepper to taste.
- Divide the Ravioli among plates and garnish with the chopped prosciutto, almonds and rosemary.
Notes
- Buy store-made roasted almonds to save time or give them a quick toast yourself. Just add almonds to a dry saute pan and heat on the stove, stirring frequently, until they are fragrant and golden brown. It just takes a minute or two.
- Don’t want to add the alfredo sauce? Skip it! Just drizzle with some good quality extra virgin olive oil and top with prosciutto and almonds. A little sea salt and cracked pepper will give you an even easier delicious meal.
- The serving size of the 10 oz. Rana Ravioli bag is 2 1/2, so if you have a family of 4 look for the family size bag! One container of alfredo sauce should be plenty for the family size bag.