Store-bought refrigerated ravioli is a convenient and versatile ingredient that can save you lots of time in the kitchen on a busy weeknight. This flavorful Mexican-inspired pasta recipe pairs soft, pillowy butternut squash ravioli with a simple, quick, zesty taco seasoning sauce infused with rich, creamy butter and tangy lemon juice. Garnished with a sprinkle of fresh lemon zest and crumbled queso fresco, this quick-fix side dish is one your whole family will enjoy.
Around August and September, most “normal, average, or sane” people start to rely on quick-fix back-to-school recipes. For sure, B.O.B. Bob and I will never be those “normal, average, or sane” people. While we may be searching for a recipe or two that’s easy to fix and can be made in under ten to twenty minutes, it’s not because we have children going back to school and are therefore too busy chauffeuring them around town or struggling to help them out with their homework. During the months of August and September, we’re starting to think about back-to-Halloween recipes instead. Because the more time we have to decorate each evening the faster we can sit back, relax, and breathe again, all while admiring the originality of our current “Space Aliens” themed Halloween display.
TACO RAVIOLI ADD-INS OR GARNISHES
Chopped Scallions
Diced Tomatoes or Halved Cherry or Grape Tomatoes
Corn
Diced Avocado or Guacamole
Browned Taco-Seasoned Ground Hamburger, Pork, Chicken, or Turkey
Pickled Red Onions
Shredded Cheddar, Monterey, or Pepper Jack
Black Beans
Sliced Green or Black Olives
Grilled, Steamed, or Sautéed Shrimp
Diced Peppers
Diced or Sliced Fresh Jalapeños, Pickled Jalapeños, or Candied Jalapeños
Salsa
So, whether you’re a “normal, average, or sane” person or a crazy Halloween-decorating fanatic like us, this is most likely the kind of end-of-summer early fall recipe you’ve been searching for. It has very few ingredients, can be made in one pot with the help of one strainer or colander, takes under ten minutes to cook and assemble, not including the time spent boiling water, and is easy to customize or stretch out with the above list of add-ins or garnishes. It’s pretty much the perfect recipe for anyone who has spent the evening picking up kids from after-school activities, running last-minute errands, or if you’re like us, trying to figure out the best way to fit an eight-foot retro spaceship into a very small section of yard, while still having enough space to surround it with about twenty-five Halloween skeletons wearing alien masks.
Ingredients:
- Cold Water
- 1 (10-oz.) Package Refrigerated Butternut Squash Ravioli
- 1 Tablespoon Butter
- 1 1/2 Teaspoons Taco Seasoning
- 2 Tablespoons Lemon Juice
- Zest of 1 Lemon
- 1/4 to 1/2 Cup Queso Fresco, Crumbled
Directions:
- Fill a medium saucepot 3/4 full with cold water. Bring to a boil over high heat.
- When the water comes to a rolling boil, add the ravioli and cook for 4 minutes.
- Drain the ravioli in a strainer or colander; set aside.
- Add the butter and the taco seasoning to the empty saucepot that you used to cook the ravioli. Place over medium heat. Stir constantly.
- When the butter is fully melted and incorporated with the taco seasoning, add the lemon juice. Cook for 1 to 2 minutes, stirring constantly, or until the mixture is bubbling and begins to thicken.
- Lightly toss the drained ravioli in the butter sauce.
- Serve garnished with lemon zest and crumbled queso fresco.
Suggestions:
- You can use either salted or unsalted butter in this recipe. If you are using taco seasoning which contains salt, I suggest using unsalted butter.
- Try using this Homemade Taco Seasoning to make these butternut squash ravioli.
- Zest the lemon before juicing it. Set the zest aside for later garnishing.
- You can use as much or as little queso fresco as you choose for this recipe. I suggest using anywhere between a 1/4 cup to a 1/2 cup.
Improvements:
- Garnish with finely chopped fresh cilantro.
- Try using this recipe with different varieties of refrigerated ravioli.
- Sprinkle with finely chopped pepitas before serving.
- Replace the lemon juice and zest in this recipe with lime or orange juice and zest.
- Serve this ravioli with these Tortilla Crusted Baked Marinated Pork Chops or these Cilantro & Lime Marinated Grilled Chicken Breasts.
Ingredients:
- Cold Water
- 1 (10-oz.) Package Refrigerated Butternut Squash Ravioli
- 1 Tablespoon Butter
- 1 1/2 Teaspoons Taco Seasoning
- 2 Tablespoons Lemon Juice
- Zest of 1 Lemon
- 1/4 to 1/2 Cup Queso Fresco, Crumbled
Directions:
- Fill a medium saucepot 3/4 full with cold water. Bring to a boil over high heat.
- When the water comes to a rolling boil, add the ravioli and cook for 4 minutes.
- Drain the ravioli in a strainer or colander; set aside.
- Add the butter and the taco seasoning to the empty saucepot that you used to cook the ravioli. Place over medium heat. Stir constantly.
- When the butter is fully melted and incorporated with the taco seasoning, add the lemon juice. Cook for 1 to 2 minutes, stirring constantly, or until the mixture is bubbling and begins to thicken.
- Lightly toss the drained ravioli in the butter sauce.
- Serve garnished with lemon zest and crumbled queso fresco.
PIN THIS RECIPE
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
Spicy Latin Baked Cheese Crisps with Pepitas
Honey & Lime Corn Salad with Queso Fresco
Slow-Cooker Sweet Potato Chocolate Mole Soup
Use this Homemade Taco Seasoning to make these Butternut Squash Taco Ravioli with Queso Fresco. Why buy pre-mixed taco seasoning when you can make it at home in just a few minutes? You’ll love having some on hand for any time you feel like adding a little bit of Mexican flavor to your recipes and you’ll also love that it has way less sodium than most store-bought versions. CLICK HERE for the recipe.
In 2024, we’ll be cooking and baking our way through the alphabet with several of our food blogger friends. Every other Wednesday, for the 2024 Alphabet Challenge, we’ll be sharing a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December.
“A” – Dried Apple & Bourbon Oven-Baked Sauerkraut
“B” – Spicy Barbecue Seasoned Rice Chex Mix
“C” – Dove Dark Chocolate Chunk Cakey Muffins
“D” – Italian Deviled Eggs with Heart-Shaped Tomatoes
“E” – Buttery Everything Bagel Seasoning Biscuits
“F” – Butternut Squash Soup with French Herbes
“G” – Creamy Simple Stovetop Gouda Mac & Cheese
“H” – Sweet Honey Deviled Eggs with Fennel Fronds
“I” – Orange & Feta Italian Orzo Pasta Salad
“J” – Brown Sugar Caribbean Jerk Seasoning
“K” – Kalamata, Mozzarella, & Tomato Couscous Salad
“L” – Fresh Dill Deviled Eggs with a Hint of Lemon
“M” – Chocolate Chunk Cookies with Fresh Mint
“N” – Great Northern Bean Summer Caprese Salad
“O” – Firecracker Oatmeal Peanut Butter Blossoms
“P” – Creamy Potato Salad with Crunchy Fennel
“Q” – Butternut Squash Taco Ravioli with Queso Fresco
“R” – Cheeseburger Broccoli Rice Soup Casserole
“S” – Sweet Whiskey Skillet Teriyaki Chicken
Please make sure to check out the other great “Q” recipes below. A huge thanks to A Day in the Life on the Farm for hosting this 2024 Alphabet Challenge event.
- Asian Quinoa Salad by A Day in the Life on the Farm
- Butternut Squash Taco Ravioli with Queso Fresco by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Cointreau Glazed Orange Quick Bread by Food Lust People Love
- Loaded Quinoa Breakfast Bowl by Jolene’s Recipe Journal
- Quebecoise Pommes Persillade by Palatable Pastime
- Quesabirria Tacos by Culinary Cam
- Queso Paratha by Magical Ingredients
- Quick Potato Instant Sambar – Without Dal by Sneha’s Recipe
- Quinoa Crunch Bars by A Messy Kitchen
- Quinoa Paniyaram by Mayuri’s Jikoni
- Sheet Pan Quesadillas by Blogghetti
- Whole Wheat Quinoa Bread by Karen’s Kitchen Stories
