Ingreadient :

• 1 package (9 ounces) refrigerated cheese ravioli
• 3 garlic cloves, minced
• 2 tablespoons butter
• 1 package (10 ounces) frozen cooked winter squash, thawed
• 1 package (6 ounces) fresh baby spinach
• 1 cup heavy whipping cream
• 1/3 cup vegetable broth
• 1/4 teaspoon salt
• 1 cup chopped walnuts, toasted

Direction :

1. Cook ravioli according to package directions. Meanwhile, in a Dutch oven, saute garlic in butter for 1 minute. Add squash and spinach; cook until spinach is wilted, 2-3 minutes longer. Stir in cream, broth and salt. Bring to a gentle boil; cook until slightly thickened, 6-8 minutes.
2. Drain ravioli; add to squash mixture. Toss to coat. Sprinkle with walnuts.