Sweet sautéed onion and summer squash complement the creamy cheese sauce in this quick and easy ravioli recipe. It's so delicious and hearty that your family won't even notice it's vegetarian.
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Summer Squash Ravioli is an easy and delicious way to use an abundance of summer squash or zucchini. Be sure to also check out my post of zucchini recipes to freeze, especially my tortellini zucchini soup with tomatoes.
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What you need to make Creamy Summer Squash Ravioli
- Cheese ravioli. The recipe calls for frozen ravioli, but fresh is fine.
- Summer squash. I usually use summer squash, but zucchini is equally delicious. Use what you have!
- Onion.
- Lemon juice. Bottled juice is fine.
- Vegetable or olive oil. For sautéing the squash and onion.
- Butter, flour, and milk. For making the sauce.
- Parmesan cheese.
- Salt & black pepper.
See recipe card for quantities.
How to make Creamy Summer Squash Ravioli
Boil the ravioli in a large pot or Dutch oven according to package directions.
Dice the onion and slice the squash. Sauté the onion in the oil.
Add the sliced squash, salt, and pepper. Sauté until squash is tender and cooked through.
Melt the butter and mix with the flour and milk.
Add the milk mixture and the lemon juice to the skillet with the squash and onions. Cook over medium heat for 3-5 minutes or until the sauce is slightly thickened.
Combine the cooked ravioli, vegetables and sauce, and the Parmesan cheese. Gently mix until the Parmesan cheese is incorporated into the sauce. Serve immediately.
Make it your own
If you are feeling adventurous, you can try different hard cheeses in this squash ravioli recipe—asiago would be delicious, or try mixing in a little pecorino with the Parmesan.
Zucchini can be used in place of summer squash, or you could use both. A few roasted cherry tomatoes, red peppers, or carrots can be a tasty and colorful addition to the squash (roasting them adds a hint of sweet, rich flavor).
If your family likes things spicy, red pepper flakes or roasted poblano peppers will take the heat up a notch or two.
If ravioli isn't available or you want to try something different, you can substitute cooked gnocchi or tortellini.
Recipe
Creamy Summer Squash Ravioli
Ingredients
- 25 ounces frozen cheese ravioli
- 2 teaspoons oil
- 1 medium onion
- 2 summer squash
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup milk
- 1 tablespoon butter
- 1 tablespoon flour
- 1 teaspoon lemon juice
- ¾ cup grated parmesan cheese
Instructions
- Prepare 25 ounces frozen cheese ravioli according to package directions. Drain and set aside.
- Chop 1 medium onion.
- Thinly slice 2 summer squash.
- In a large skillet, heat 2 teaspoons oil and add onion. Cook until onion is tender.
- Add squash. Sauté, stirring occasionally, about 5 minutes until squash becomes tender.
- Add ½ teaspoon salt and ½ teaspoon pepper.
- Melt 1 tablespoon butter.
- In a small bowl, combine 1 cup milk, 1 tablespoon flour, and butter; mix until well blended.
- Pour milk mixture and 1 teaspoon lemon juice into squash pan and cook over medium heat about 3-5 minutes until slightly thickened.
- In a large bowl or in the pan the ravioli was cooked in, mix together the cooked, drained ravioli with the squash mixture. Add ¾ cup grated parmesan cheese and stir until cheese has melted.
- Serve warm (garnish with additional cheese if desired).
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