Butternut Squash and Sage Ravioli Bake

• 12 oz fresh butternut squash and sage ravioli
• 1 cup marinara sauce
• 1 cup heavy cream
• 1 cup grated Parmesan cheese, divided
• 1/2 cup crumbled cooked sage sausage (optional)
• 1/4 cup chopped fresh sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 cups shredded mozzarella cheese
• 1/4 cup butter
• Fresh sage leaves for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook ravioli according to package instructions; drain and set aside.
3. 3 In a saucepan, heat marinara sauce over medium heat until warm.
4. 4 In another saucepan, combine heavy cream, 1/2 cup Parmesan, sage, salt, pepper, garlic powder, and onion powder. Heat until just simmering.
5. 5 In a greased 9x13 inch baking dish, layer half the ravioli, followed by half the marinara sauce and half the cream sauce.
6. 6 Sprinkle with half the mozzarella and crumbled sausage, if using.
7. 7 Repeat layers with remaining ravioli, sauces, and mozzarella.
8. 8 Dot the top with butter and sprinkle with remaining Parmesan.
9. 9 Bake for 25-30 minutes, or until bubbly and golden.
10. 10 Let stand for 5 minutes before garnishing with fresh sage leaves and serving.

Equipment

• 9x13 inch baking dish
• Saucepan
• Oven

Variations

• Add roasted butternut squash cubes for extra texture.
• Include sautéed mushrooms for a meatier option.

Substitutions

• Use store-bought cheese tortellini if ravioli is unavailable.
• Substitute mozzarella with fontina for a creamier texture.

Pairings

• Steamed broccoli
• Garlic bread

Nutrition

Tips

• For a richer flavor, sauté chopped sage in butter before adding to the cream sauce.
• If making ahead, assemble the dish and refrigerate overnight before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: This dish freezes well. Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge and reheat in a preheated 350°F oven.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with a glass of crisp white wine.

FAQ