Butternut Squash Ravioli with Chicken Sausage & Kale

Prep. Time
Total Time
  • 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)
  • ⅓ cup water
  • 6 cups loosely packed chopped kale leaves
  • 2 teaspoons cider vinegar
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground pepper
  1. Bring a large pot of water to a boil. Cook ravioli according to package directions. Drain and toss with 1 tablespoon oil; set aside.
  2. 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.
  3. 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.
  4. Add kale; cover, and cook until the kale wilts, 3 to 4 minutes. Stir in vinegar, salt and pepper.
  5. Return the sausage to the pan; add the ravioli and gently toss with the onions and kale. Cook until heated through, about 1 minute.


Tip: The sugar is used in this recipe to speed up the caramelization process of the onions. If you choose to omit the sugar, you’ll have to cook the onions for longer to achieve the caramelization.


408 Calories | 16g Fat | 54g Carbs | 10g Protein

Butternut Squash Ravioli with Chicken Sausage & Kale

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