Butternut Squash & Ravioli with Plant-Based Meatballs

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.

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Item No. REC10555
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By Gillean Barkyoumb
  • Contains Dairy
Prepared with
Ninja Combi™ All-in-One Multicooker, Oven, and Air Fryer
Model: SFP701
$249.99
Additional Cook Time
Steam 10m
Total Time
23m
Easy
4
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Ingredients

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 needed

  • Silicone-Tipped Tongs

Instructions

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.