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Ravioli with Sausage and Butternut Squash
with side salad

Active: 40 Total: 40

With butternut squash roasted ahead of time, you won't believe how quickly this elegant meal comes together. Crisp fresh sage leaves in oil to start the dish with herb flavor and then crumble the leaves over top at the end. This fall favorite last appeared on a meal plan in 2019
Smarts: Use any type of ravioli you like but be sure that it complements the flavors of the dish - a basic cheese ravioli will work well or grab a version that includes squash for even more fall flavor.



Ravioli with Sausage and Butternut Squash:
  • Shallots - 2 cloves , diced
  • Cheese, parmesan - 2 oz , grated
  • Ravioli, any type - 16 oz
  • Oil, cooking - 2 Tbsp
  • Sage, fresh - 8 leaves
  • Italian sausage, loose and raw - 8 oz
  • Flour, all-purpose - 1 Tbsp
  • Stock, any type - 1 cup
  • Roasted Butternut Squash (leftover from Tuesday) - ~3 cups
Balsamic Arugula Salad with Apple:
  • Mustard, Dijon - 2 tsp
  • Honey - 1 tsp
  • Vinegar, balsamic - 1 Tbsp
  • Oil, olive - 3 Tbsp
  • Apples - 1 , chopped
  • Arugula - 6 oz


  1. Shallots / Cheese - (If prepping right before cooking, get water for ravioli heating before continuing with prep.) Prep as directed. Store separately. (Can be done up to 5 days ahead)

  2. Make vinaigrette - Whisk together mustard, honey, and vinegar. Add olive oil while whisking. Season with a pinch of salt and pepper. (Can be done up to 5 days ahead)

  3. Apples - Chop apples.

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  1. Bring a large stockpot of salted water to a boil. When water is boiling, add ravioli and boil according to package directions. Drain.

  2. While ravioli is boiling, heat cooking oil in a large saute pan over medium heat. Add sage leaves and cook on both sides until they stop sizzling and are very crisp, ~ 6 minutes total. Use a slotted spoon to remove sage leaves and set them aside.

  3. To remaining oil in pan, add shallots and saute until tender, ~2 minutes.

  4. Add sausage and saute, breaking it apart until cooked through, 6 to 8 minutes.

  5. Stir in flour until no dry spots remain.

  6. Add stock and bring to a simmer. Simmer until a creamy sauce forms, ~2 minutes.

  7. Stir in butternut squash until heated through. Add ravioli and toss to combine.

  8. In a large serving bowl, combine apples and arugula. Add vinaigrette until dressed to your liking.

  9. Crumble crispy sage over ravioli and top with cheese. Enjoy pasta with salad on the side.



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