Butternut Squash Ravioli with “Cream” Sauce

Here’s another twist on serving Ravioli using a light “cream” sauce. Butternut squash ravioli and marinated beans are bathed in a delicate yogurt-based “cream” sauce with a touch of lemon and nutmeg. The ravioli are nested over dressed arugula leaves and topped with browned crimini mushrooms and Parmesan.
Grocery List: Butternut Squash Ravioli with "Cream" Sauce
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Butternut Squash Ravioli with Cream Sauce

Produce

garlic (if needed)

yellow onion (if needed)

fresh basil leaves

1 bag baby Arugula

8 cremini mushrooms

1 Roma tomato 

1 lemon

Canned/Dried Foods

 one 15 oz. can no-salt Great Northern beans

low-sodium vegetable broth (if needed)

balsamic vinegar (if needed)

honey (if needed)

cornstarch (if needed)

Frozen Foods

Meat/Fish/Poultry

Chilled Foods/Dairy

plain, nonfat yogurt (if needed)

shredded Parmesan cheese (if needed)

one 9 oz. package butternut squash ravioli

Nutritional Value: Butternut Squash Ravioli with "Cream" Sauce

Butternut Squash Ravioli

Per Serving

Calories: 590

Protein: 28 g

Carbohydrates: 70 g

Total Fat: 20 g

(Saturated Fat:) 7 g

Dietary Fiber: 15 g

Cholesterol: 45 mg

Sodium: 1,210 mg

% calories from fat: 32.1 %

Serving Size:

Four ounces Ravioli with 5 oz. white sauce and ½ of the mushrooms served with 1-1/2 C. dressed arugula, 1/2 C. marinated beans, chopped tomato and Parmesan.