Dinner

Butternut Squash & Ravioli with Plant-Based Meatballs

  • Prep 5 mins
  • Total Cook Time 23 mins
  • Steam 10 mins
  • Total 52 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.

Compatible with

Allergies

  • Contains Milk/Dairy

Tip: Allergy Advice

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 (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 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.