Butternut Squash Ravioli with Spinach & Zucchini in Garlic Herb Broth


Sometimes life is hectic and we need to take some short cuts when it comes to dinner. And I’m not talking about ordering a pizza, although that is a good option too sometimes. There is nothing wrong with getting a little help from the frozen section at your food store. There are so many healthy options now, these butternut squash ravioli are one of them. They are vegan and organic and don’t have any weird ingredients that I couldn’t pronounce. In the time it took them to boil I was able to cook up the vegetables and broth. I threw this meal together in 20 minutes. Now that’s fast food! 

Butternut Squash ravioli with spinach and zucchini in garlic herb broth
Serves 2
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  1. 1 8 ounce package of frozen organic butternut squash ravioli
  2. 3 cups baby spinach
  3. 2 zucchini, quartered and sliced
  4. 4 cups vegetable broth
  5. 8 cloves of garlic, peeled and whole
  6. 1/4 teaspoon of each- dried parsley, dried basil, dried thyme, garlic powder
  7. pinch of black pepper
  8. pinch of salt
  1. Bring a large stock pot of water to a boil. Cook ravioli according to package directions.
  2. Meanwhile, bring the vegetable broth to a boil. Add whole cloves of garlic and seasonings. Simmer for 10 minutes. Remove cloves of garlic and add in zucchini, cook until tender; about 3-4 minutes. Turn off heat and stir in spinach until wilted.
  3. Divide ravioli between two bowls and cover with vegetables and broth.
  4. Enjoy!

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