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5 from 1 vote

Double Spinach Ravioli in Buffalo Mozzarella Summer Squash Sauce

Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Servings: 4
Calories: 543.14kcal


  • 3 tablespoons olive oil
  • 3 crushed garlic cloves
  • 2 roly poly squash
  • 1 cup buffalo mozzarella
  • 12 oz. fresh spinach ravioli
  • 1/2 cup marinara sauce
  • salt and pepper to taste


  • Preheat oven to 375 F.
  • Cut squash into eighths. Combine with 2 tablespoons of the olive oil and garlic. Place in a casserole dish and roast in the oven until squash chars, about 40 minutes. Cool completely.
  • Add squash with the garlic in the bowl of a food processor. Blend until completely smooth. Add mozzarella and process until completely smooth.
  • Bring a pot of salted water to the boil. Add ravioli and cook until they rise to the top, 2-3 minutes. Drain.
  • In a pot, heat remaining tablespoon olive oil. Add squash-mozzarella sauce, marinara, salt and pepper. Simmer for 2 minutes.
  • Add ravioli and toss to combine.


This rich and decadent pasta is the perfect indulgent Vegetarian dish for any special occasion.


Calories: 543.14kcal | Carbohydrates: 66.99g | Protein: 20.14g | Fat: 23.28g | Saturated Fat: 8.26g | Sodium: 872.16mg | Fiber: 5.77g | Sugar: 2.94g
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