Butternut Ravioli Stew

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2 Tbsp butter
2 onions, chopped
3 lbs butternut squash - stab, microwave to soften, peel, deseed, cube
1/2 cup white wine
3 cans chicken broth
1 pinch nutmeg
1 pinch cinnamon
1 pinch ginger
1 lb cheese-filled ravioli (frozen or fresh)
3/4 cup low fat cream cheese
salt and pepper
3/4 cup half-and-half
1. In a soup pot, heat butter over medium high heat. When hot and melted, add onions and saute till translucent. Add the squash, wine, and chicken broth. Add the spices. Reduce heat and simmer for 10 minutes.
2. Meanwhile, cook ravioli according to package directions. Drain and set aside.
3. In a blender, blend HALF the stew and all the Neufchatel cheese to a smooth consistency, add back to the stew. Now add raviolis and carefully incorporate in. Add half and half, heat till almost a simmer, correct seasoning if necessary and serve.

Candace Trotter

Member since Nov 2009

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