Butternut Squash Ravioli with Lemon Garlic Sauce and Vegetables

Last week I was in a morning rush and forgot to pack a lunch for work. A quick jog down the freezer aisle yielded a Lean Cuisine Butternut Squash Ravioli frozen meal.

I usually keep my expectations low with frozen meals, especially anything with the words "lean", "healthy", and "low fat" on the packaging. This meal, however, was a pleasant surprise of delicious flavor - light, clean, and satisfying. I decided to try and recreate the experience at home.

The resulting dish was so good, there was none left to memorialize in a photo. Husband went back for seconds, and around forkfuls declared his desire to keep this recipe in rotation. A perfect mix of steamed veggies, firm pasta filled with creamy butternut squash, and a zesty, savory lemon garlic sauce made for a filling dinner.

1 package frozen butternut squash ravioli
1/4 cup butter
2 cloves garlic, minced
1/4 cup chicken broth
1 lemon, zest and juice
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons cornstarch
1 large carrot
1 red pepper
1 small zucchini
1/4 cup frozen peas
Fresh oregano and basil, for garnish

Gently boil ravioli in salted water according to package directions. Slice vegetables into narrow strips, and steam.

In small saucepan, slowly melt butter over low heat. Add garlic and let flavors infuse butter for one minute. Add lemon zest, lemon juice, chicken broth, and herbs. Increase heat and bring to a boil. Sprinkle cornstarch over sauce and whisk until thickened. Top ravioli with veggies and sauce, and garnish with torn fresh oregano and basil leaves.