Butternut Squash & Ravioli with Plant-Based Meatballs
Prep 5 mins
Total Cook Time23 mins
Steam10 mins
Total 23 mins
Easy
Serves 4
Cozy up with this restaurant-quality dish! Using store-bought ravioli speeds up the cooking process, but your family won’t mind when they take a bite of this creamy, hearty Fall meal. Pair with plant-based meatballs for a complete vegetarian dinner that’s prepped and cooked in 20 minutes.
TIP: Swap alfredo sauce for marinara for another great tasting option.
This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
LEVEL 1 (BOTTOM OF POT)
1 bag
refrigerated cheese ravioli
236g
water or stock
28g
alfredo sauce
20g
fresh spinach leaves
222g
cubed butternut squash, frozen
LEVEL 2 (TRAY)
1 bag
frozen plant-based meatballs
TOPPINGS (optional)
3 tablespoons
toasted walnuts
Chopped basil
LEVEL 1 (BOTTOM OF POT)
1 bag (10 ounces)
refrigerated cheese ravioli
1 cup
water or stock
1 jar (15 ounces)
alfredo sauce
1 packed cup
fresh spinach leaves
1 1/2 cups
cubed butternut squash, frozen
LEVEL 2 (TRAY)
1 bag (14 ounces)
frozen plant-based meatballs
TOPPINGS (optional)
3 tablespoons
toasted walnuts
Chopped basil
Utensils
Silicone-Tipped Tongs
Step 1
Place all Level 1 ingredients in the pot and stir to combine.
Step 2
Pull out the legs on the Crisper Tray, then place the tray in the elevated position in the pot. Place meatballs on the tray.
Step 3
Close the lid and flip the SmartSwitch™ to RAPID COOKER. Select SPEEDI MEALS, set temperature to 350°F, and set time for 13 minutes. Press START/STOP to begin cooking (the unit will steam for approx. 10 minutes before crisping).
Step 4
After 10 minutes, remove the meatballs and set aside. Close the lid and let the ravioli mixture cook for another 3 minutes.
Step 5
When cooking is complete, use silicone-tipped tongs to grab the center handle and remove the tray from the unit. Stir ravioli mixture and serve with meatballs. Top with toasted walnuts and basil.
Butternut Squash & Ravioli with Plant-Based Meatballs
Step 1 of 5
Place all Level 1 ingredients in the pot and stir to combine.
LEVEL 1 (BOTTOM OF POT)
1 bag
refrigerated cheese ravioli
236g
water or stock
28g
alfredo sauce
20g
fresh spinach leaves
222g
cubed butternut squash, frozen
LEVEL 2 (TRAY)
1 bag
frozen plant-based meatballs
TOPPINGS (optional)
3 tablespoons
toasted walnuts
Chopped basil
LEVEL 1 (BOTTOM OF POT)
1 bag (10 ounces)
refrigerated cheese ravioli
1 cup
water or stock
1 jar (15 ounces)
alfredo sauce
1 packed cup
fresh spinach leaves
1 1/2 cups
cubed butternut squash, frozen
LEVEL 2 (TRAY)
1 bag (14 ounces)
frozen plant-based meatballs
TOPPINGS (optional)
3 tablespoons
toasted walnuts
Chopped basil
Step 2 of 5
Pull out the legs on the Crisper Tray, then place the tray in the elevated position in the pot. Place meatballs on the tray.
LEVEL 1 (BOTTOM OF POT)
1 bag
refrigerated cheese ravioli
236g
water or stock
28g
alfredo sauce
20g
fresh spinach leaves
222g
cubed butternut squash, frozen
LEVEL 2 (TRAY)
1 bag
frozen plant-based meatballs
TOPPINGS (optional)
3 tablespoons
toasted walnuts
Chopped basil
LEVEL 1 (BOTTOM OF POT)
1 bag (10 ounces)
refrigerated cheese ravioli
1 cup
water or stock
1 jar (15 ounces)
alfredo sauce
1 packed cup
fresh spinach leaves
1 1/2 cups
cubed butternut squash, frozen
LEVEL 2 (TRAY)
1 bag (14 ounces)
frozen plant-based meatballs
TOPPINGS (optional)
3 tablespoons
toasted walnuts
Chopped basil
Step 3 of 5
Close the lid and flip the SmartSwitch™ to RAPID COOKER. Select SPEEDI MEALS, set temperature to 350°F, and set time for 13 minutes. Press START/STOP to begin cooking (the unit will steam for approx. 10 minutes before crisping).
LEVEL 1 (BOTTOM OF POT)
1 bag
refrigerated cheese ravioli
236g
water or stock
28g
alfredo sauce
20g
fresh spinach leaves
222g
cubed butternut squash, frozen
LEVEL 2 (TRAY)
1 bag
frozen plant-based meatballs
TOPPINGS (optional)
3 tablespoons
toasted walnuts
Chopped basil
LEVEL 1 (BOTTOM OF POT)
1 bag (10 ounces)
refrigerated cheese ravioli
1 cup
water or stock
1 jar (15 ounces)
alfredo sauce
1 packed cup
fresh spinach leaves
1 1/2 cups
cubed butternut squash, frozen
LEVEL 2 (TRAY)
1 bag (14 ounces)
frozen plant-based meatballs
TOPPINGS (optional)
3 tablespoons
toasted walnuts
Chopped basil
Step 4 of 5
After 10 minutes, remove the meatballs and set aside. Close the lid and let the ravioli mixture cook for another 3 minutes.
LEVEL 1 (BOTTOM OF POT)
1 bag
refrigerated cheese ravioli
236g
water or stock
28g
alfredo sauce
20g
fresh spinach leaves
222g
cubed butternut squash, frozen
LEVEL 2 (TRAY)
1 bag
frozen plant-based meatballs
TOPPINGS (optional)
3 tablespoons
toasted walnuts
Chopped basil
LEVEL 1 (BOTTOM OF POT)
1 bag (10 ounces)
refrigerated cheese ravioli
1 cup
water or stock
1 jar (15 ounces)
alfredo sauce
1 packed cup
fresh spinach leaves
1 1/2 cups
cubed butternut squash, frozen
LEVEL 2 (TRAY)
1 bag (14 ounces)
frozen plant-based meatballs
TOPPINGS (optional)
3 tablespoons
toasted walnuts
Chopped basil
Step 5 of 5
When cooking is complete, use silicone-tipped tongs to grab the center handle and remove the tray from the unit. Stir ravioli mixture and serve with meatballs. Top with toasted walnuts and basil.
