Butternut Squash Ravioli with Asparagus & Turkey Bacon

April 13, 2013

Butternut squash ravioli tossed with asparagus and turkey bacon in a light cheese sauce

4 slices Lou’s Garrett Valley Turkey Bacon, chopped
1 tbsp. light butter
1 shallot, minced
2 garlic cloves, minced
1 tbsp. whole wheat flour
1 cup 2% fat milk
2 oz (2% fat) cheese (I used Velveeta)
1/2 tsp. kosher salt
1 tsp. fresh minced rosemary
1 lb asparagus, cut into 1 inch pieces
1 packet Butternut Squash Ravioli
2 tbsp. grated Parmesan cheese

Cook ravioli according to package directions. Throw in the asparagus for the last 3 minutes of cooking time so they finish cooking together. Reserve 1/4 cup cooking liquid then drain the pasta and...
See the full directions on my site

Nutritions

Calories
166

Sodium
475mg
19% DV

Fat
10g
16% DV

Protein
7g
14% DV

Carbs
8g
2% DV

Fiber
1g
6% DV