Butternut Squash Ravioli with Garlicky Kale
These butternut squash ravioli with garlicky kale are a weeknight savior. Using high quality ingredients like extra virgin olive oil and parmigiano elevate a store-bought pasta into something special.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Scale
Ingredients
- 2 tbsp of extra virgin olive oil, plus more for drizzling
- 1–2 cloves of garlic, minced
- 3–5 kale leaves, leaves removed from stems and torn, stems finely chopped
- 2 10 oz packages butternut squash ravioli, such as Giuseppe Rana (see note)
- Salt and pepper to taste
- Red pepper flake, if desired
- Grated parmigiano cheese
Instructions
- Bring a large pot of salted water to a boil and cook ravioli according to package directions.
- Meanwhile, heat 2 tbsp olive oil over medium-high heat in a cast iron skillet or heavy-bottomed pan.
- Once oil is hot, add garlic and cook until fragrant, about 30 seconds.
- Add chopped kale stems and cook until beginning to soften, about 3 minutes. Season generously with salt and pepper.
- Add torn kale leaves and mix well. Cover pan and cook until kale is tender and wilted, about 10 minutes, stirring occasionally.
- Once ravioli are ready, drain and toss with kale. Add more olive oil as needed.
- Divide into bowls and top with grated parmigiano, black pepper, and red pepper flake if desired.
Notes
- I usually make this recipe with two packages of ravioli so that we have leftovers. It doesn’t need much adjusting if you go for 1 package, just use 3 kale stems instead of 5.