Yield
4 Servings
Cooking time
20 minutes
Ingredients
12 ounces ravioli (filled with chicken, mushrooms, or cheese)
3 tablespoons salted butter
1⁄4 cup chiffonade fresh sage leaves
3 garlic cloves (minced)
8 loose cups fresh kale leaves
1 cup heavy whipping cream
1⁄3 cup vegetable or chicken broth
8 ounces cooked and diced butternut squash
salt and pepper to taste
Instructions
Cook ravioli according to package directions, then drain and set aside. In a large skillet or Dutch oven, melt butter over medium heat. Add sage; stir until small brown specks can be seen in the butter, about 5 minutes. Immediately turn heat down to low, add garlic and kale, and cover with lid, cooking until kale is lightly wilted. Stir in cream and broth, then add squash and gently boil until slightly thickened, about 5 minutes. Add ravioli and heat through. Salt and pepper to taste.
Notes
Per serving: 532 calories, 38 grams fat (22 grams saturated fat), 37 grams total carbohydrates, 169 milligrams cholesterol, 438 milligrams sodium, 7 grams fiber, 17 grams protein.
