Ravioli with Butternut Squash, Walnuts and Chard

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Serving: 6

Recipe featured on "Food in :60" Segment with Carrie Taylor, RDN, LDN, RYT and Andrea Luttrell, RDN, LDN. Watch the recipe video here.

Recipe courtesy of California Walnuts.

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1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Cook ravioli according to package instructions and drain well. Set aside.

4. Melt 2 tablespoons butter in a very large nonstick skillet over medium heat. Add squash and cook for 10 minutes, stirring occasionally.

5. Add walnuts and cook for a few minutes more, while stirring frequently, until squash is golden brown and soft and walnuts are toasted.

6. Trim away just the very bottom of the chard stems and make 3 lengthwise cuts in the leaves. Cut stems and leaves into 1/2-inch thick strips. Add to skillet with squash and cook until lightly wilted. Season with salt and pepper to taste.

7. Add remaining butter to a medium skillet and cook over medium-high heat until it begins to foam. Swirl skillet until butter begins to brown. When lightly browned, add vinegar and garlic, stirring to mix. Stir in sage and a pinch of salt.

8. Stir a little of the butter into the butternut squash mixture, then add ravioli to the skillet with remaining browned butter. Toss lightly to coat.

9. Transfer pasta to a large platter and top with squash mixture. Sprinkle with Parmesan cheese and serve immediately.

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