Recipe Library
Butternut Squash Ravioli with Chicken Sausage & Kale
Butternut squash ravioli nestles among slices of chicken apple sausage, silky caramelized onions, and tender kale, all glossed with a buttery cider vinegar pan sauce. Sweet, savory, and earthy flavors come together in every silky bite.
- Total
- 45 min
- Prep
- 20 min
- Cook
- 25 min
- Serves
- 10
Nutrition per Serving
- Calories
- 408
- Protein
- 10g
- Carbs
- 54g
- Fat
- 16g
- Fiber
- 3g
- Sugar
- 7g
- Sodium
- 568mg
Ingredients
- 2 (8 ounce) packages frozen or refrigerated butternut squash ravioli
- 2 tablespoons plus 2 teaspoons olive oil, divided
- 2 precooked chicken and apple sausages, sliced (6 oz. total)
- 1 tablespoon butter
- 2 cups sliced red onions
- 1 teaspoon sugar (see Tip)
- 1/3 cup water
- 6 cups loosely packed chopped kale leaves
- 2 teaspoons cider vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
Instructions
- Bring a large pot of water to a boil. Cook ravioli according to package directions. Drain and toss with 1 tablespoon oil; set aside.
- Heat 2 teaspoons oil In a large nonstick skillet over medium-high heat. Add sausage; cook until golden brown around the edges, 2 to 3 minutes. Remove to a plate.
- Reduce heat to medium. Add butter and the remaining 1 tablespoon oil to the pan. Once the butter melts, add onions and sugar; cook, stirring often, until the onions become very soft and caramelized, 8 to 10 minutes. Add 1/3 cup water; use a wooden spoon to scrape up the browned bits from the bottom of the pan.
- Add kale; cover, and cook until the kale wilts, 3 to 4 minutes. Stir in vinegar, salt and pepper.
- Return the sausage to the pan; add the ravioli and gently toss with the onions and kale. Cook until heated through, about 1 minute.