Sweet and creamy butternut squash ravioli is married with sautéed eggplant, spinach and herbs in a creamy brown butter sauce. A perfect meal for the beginning of fall and beyond. With all of the ingredients prepped, this comes together so quickly that you can literally have dinner on the table in a matter of minutes. I couldn’t wait so I had this for lunch and the leftovers will probably for dinner too! There are so many different flavors of ravioli out there, you can use your favorite or try something new.
Butternut Squash Ravioli with sautéed Eggplant in Brown Butter Sauce
Fall is here and this delicious comfort dish will be a hit! Sweet Butternut Squash Ravioli, warm butter & great herbs. What’s not to love?
- 1 eggplant peeled and cut into cubes
- 1 package of Butternut Squash Ravioli
- 2 Tbsps olive oil
- 3 Tbsps butter
- 1 shallot finely chopped
- 2 garlic cloves finely minced
- 1 Tbsp fresh rosemary minced
- 1 Tbsp fresh sage minced
- 1 Tbsp lemon zest
- 1 cup vegetable stock
- 1 large handful of baby spinach chopped
- Fresh Parmesan cheese
- salt & pepper to taste
Cook the ravioli according to package directions, drain and set aside.
In a large pan heat the olive oil over medium heat. Saute the eggplant until golden brown and tender, 5-6 minutes. Remove the from the pan and set aside.
Add butter to the same pan and add the shallots and sauté for 1-3 minutes. Add the garlic, rosemary and sage and cook for another 1-2 minutes.
Add the lemon zest and vegetable stock and turn heat up to medium high to allow the liquid to reduce and thicken. This happens quick. Add more stock if the sauce gets to thick. Season with salt and pepper.
Turn the heat off and immediately add the eggplant and spinach to the pan and toss. The spinach will wilt when tossing.
To plate, place the ravioli in a shallow bowl and top with the delicious eggplant topping. Grate fresh Parmesan cheese over top and enjoy!