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Butternut Ravioli Stew (From Saving Dinner)

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Servings 6 servings


  • 2 tablespoons butter
  • 2 cups chopped onion
  • 3 pounds butternut squash stab, microwave to soften, then peel, deseed and cube
  • 1/2 cup white wine optional, or use vegetable broth
  • 3 cans vegetable broth
  • 1 pinch nutmeg
  • 1 pinch cinnamon
  • 1 pinch ginger
  • 1 pound ravioli cheese-filled, frozen
  • 3/4 cup Neufchatel cheese or low fat cream cheese
  • 3/4 cup half and half
  • Salt and pepper to taste


  • In a soup pot, heat butter over medium-high heat. When hot and melted, add onions and sauté till translucent. Add the squash, wine, and vegetable broth. Add the spices. Reduce heat and simmer for 10 minutes. Meanwhile, bring a pot of water to boil and cook ravioli according to package directions. Drain and set aside. In a blender, blend HALF the stew and all of the Neufchatel cheese to a smooth consistency, then add back to the stew. Now add ravioli and carefully incorporate. Add half and half, heat till almost a simmer, correct seasoning if necessary and serve.
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