Receta en Español

Butternut Squash Ravioli

with Persimmon & Cranberry Salad
  • Vegetarian icon


Oven-roasted Nicola's butternut squash is the star of this show. We serve up these scrumptious pillows of pasta in a delicate brown butter. Paired with a fresh spring salad punctuated with cranberries and citrus vinaigrette, this is a meal that you’ll be dreaming about long after you’ve finished it.


  • caramelized butternut squash
    (Organic butternut squash)

    seasonal salad mix


    shaved parmesan

    lemon brown butter
    (Organic browned butter, lemon juice, sage, salt)

  • butternut squash ravioli
    (Roasted butternut squash with in egg flour dough [flour, eggs, water, salt])(GLUTEN FREE: Grilled vegetables and baby Kale with herb whipped ricotta cheese wrapped in gluten free pasta dough [gluten free flour, olive oil, water, salt])


    citrus vinaigrette
    (Aged balsamic vinegar, organic figs, vegetable oil, extra virgin olive oil, shallots, vanilla)

Kids icon

Getting Your Kids Involved:

 When the ravioli is complete allow kids to top with shaved parmesan to finish the dish.

Encouraging Picky Eaters:

If your child has never tasted cranberries before, this is a great opportunity to introduce them. Have them taste a few before you add them to the sauce.


1Step One

Bring a large pot of water to a boil over high heat and season with salt. Reduce the heat, cover and keep water simmering until ready to cook the ravioli. Place the salad mix into a large bowl. Cut the apples into half moons, rounds or cubes. Add the apples, cranberries and half the shaved parmesan to the salad.

2Step Two

Return the large pot of water to a boil. Carefully slide the ravioli into the boiling water and cook until they begin to float to the surface. While the ravioli is cooking, pick the sage leaves from their stems. Place the leaves one on top of the other, roll into a cylinder and thinly slice into ribbons.*

3Step Three

Place. 1/4 of the lemon brown butter into a large sauce pan and place over medium high heat. Stir in the butternut squash and saute for 3-5 minutes, stirring occasionally until the squash becomes golden. Add the remaining lemon brown butter and heat through for about one minute.

4Step Four

Gently remove the ravioli with a slotted spoon and place them into the warmed brown butter sauce. Toss to coat and serve garnished with the remaining shaved parmesan. Just prior to serving, sprinkle the salad lightly with salt, toss to coat, and then drizzle the citrus viniagrette over the top and toss again. Serve the ravioli with the spring salad, enjoy!

Tips icon


  • To slice herb leaves into thin ribbons (or chiffonade), stack the leaves on top of one another, roll them up into a cylinder and slice thinly from one end to the other.
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