Savory mushrooms, spinach, and onion coated in a light creamy sauce with lots of garlic, herbs, parmesan, and bacon, all tossed with sweet pillowy butternut ravioli. Super fast, easy, and healthy with gourmet taste and loads of flavor. 
To all those subscribing to “veganuary,” Whole30, January detox, or a month of fasting…I wish you all the fun with that. For those of us on the health-conscious-but-firmly-devoted-to-real-deal-Italian-comfort-food diet, I have something for you.
The stuffed pasta kick continues with pillowy butternut squash-filled ravioli. (That is, if “kick” means unwavering adoration for years past and all the foreseeable future.) To make the sweetness from the butternut really shine, I tossed the pasta in a super-quick, creamy, savory sauce loaded with tender cremini mushrooms and spinach, plenty of garlic, onion, thyme, rosemary, parmesan, and bacon. The result is indulgent cold-weather comfort food with 5-star taste that you never knew could be so easy… AND good-for-you. For real, I don’t joke around when it comes to pasta.
To keep the sauce lower in calories, you can skip the butter-flour roux and the copious amounts of heavy cream that make up a typical Alfredo sauce. In fact, the light silky-smooth coating is ideal in this dish to avoid overpowering the pasta filling and the savory flavors of the veggies and herbs. A combo of half & half and milk (with or without a splash of heavy cream), a touch of starch, real parmigiano-reggiano, and flavorful reserved pasta water gives the dish just the right amount of richness without holding back on flavor. Bacon (whatever you prefer) and plenty of garlic bring the whole thing home.
Drooling is acceptable. Stealing is not. Do not leave plates unattended.
The pasta I used here was Rising Moon Organic Butternut Squash Ravioli. (I did not make it by hand, but I appreciate your confidence in me.) I love to keep some form of stuffed pasta in the freezer ready to cook for easy dinners, and Rising Moon has some of my favorites in terms of taste, ingredients, and nutritional profile. Not sponsored, but highly recommend giving it a try!
As an alternative, you could use nearly any type of stuffed fresh pasta here. You could also try subbing sausage, other vegetables, or add a topping like toasted pine nuts(!!).
Butternut Ravioli with Light and Creamy Spinach Mushroom Sauce
Notes
*For a richer sauce, use all half & half or a larger proportion of heavy cream. The nutrition information below is calculated using either of the lighter suggestions in the ingredients list.
Ingredients
- 2 servings (200g) butternut squash-filled ravioli (such as Rising Moon)
- salt for pasta water
- 7 Tbsp milk (at least 1%), half & half, and/or heavy cream (such as 1/4 cup half & half + 3 Tbsp milk, or 6 Tbsp milk + 1 Tbsp heavy cream)*
- 1/2 tsp Dijon
- 1 tsp cornstarch
- 2 oz bacon (thick cut or good quality turkey bacon)
- 1/2 small yellow onion, sliced
- 4-5 oz cremini mushrooms, sliced
- 1/2 tsp fresh chopped rosemary (from ~1 sprig)
- 1/2 tsp fresh thyme leaves (from ~4 sprigs)
- ~2 tsp white wine
- 2 cloves garlic, minced
- 1.5 - 2 cups packed raw spinach
- 3 Tbsp freshly grated parmesan, plus more for topping
- ground black pepper, to taste
- sea salt, to taste
- reserved pasta water
Instructions
- Bring a small pot of water to a boil with a generous pinch of salt. Cook ravioli according to package directions. (Boil approx. 6 minutes from frozen or 4 minutes if thawed.) When done, pour about 1/2 cup of the pasta water into a measuring cup before draining. Drain most of the excess water, then set the pasta aside in the pot off of heat while preparing the sauce.
- In a measuring cup or bowl with tall sides, whisk together the half & half and/or milk and/or cream, Dijon, and cornstarch until no lumps remain.
- Meanwhile, heat a medium skillet over medium heat. Cook the bacon on both sides until crisp. Set aside. (If using a fattier cut, remove excess grease.)
- Add onion, mushrooms, rosemary, thyme, a sprinkle of black pepper, pinch of sea salt, and a splash of white wine to the pan, stirring to scrape up browned bits. Sauté a few minutes, until vegetables soften. Stir in garlic and cook a minute longer. If needed, add reserved pasta water by the spoonful to keep the mixture moist while cooking. Stir in spinach just until wilted. Reduce heat to low.
- Pour milk mixture into the pan and bring to a light simmer over medium-low heat. When the sauce begins to thicken (2-3 minutes), stir in parmesan and cook another minute. Add reserved pasta water as needed to thin the sauce. Adjust salt and pepper to taste.
- Add ravioli and gently coat in the sauce. Divide between plates and top with extra Parmesan.
