SQUASH RAVIOLI WITH SAUTÉED APPLES AND A PEAR BALSAMIC DRIZZLE
SQUASH RAVIOLI WITH SAUTÉED APPLES AND A PEAR BALSAMIC DRIZZLE
The Hen House
3
10 minutes
10 minutes
SQUASH RAVIOLI WITH SAUTÉED APPLES AND A PEAR BALSAMIC DRIZZLE
Hearty
butternut squash ravioli, crisp apples, creamy coat cheese, and sweet Crisp
Anjou Pear Balsamic Vinegar combine for this easy and delicious dish!
Ingredients
- · 10 oz Butternut Squash Ravioli, fresh or frozen
- · 2 Tbsp Sweet Cream Butter Olive Oil
- · 1 Pink Lady Apple, cored and sliced thin
- · 1 tsp Vanilla Bean Sea Salt
- · 1 Tbsp Wild Garlic Dried Herb Blend
- · 2 cups Spinach
- · 2 Tbsp Pumpkin Seeds
- · 2 Tbsp Goat Cheese, crumbled
- · 1-2 Tbsp Crisp Anjou Pear Balsamic Vinegar
Directions
- Cook the Butternut Squash Ravioli 1 minute shy of package directions. Remove from water, drain, toss with a drizzle of Sweet Cream Butter Olive Oil to prevent sticking.
- In a saute pan, heat 2 Tbsp Olive Oil. Add the apples and season with Vanilla Bean Sea Salt and Wild Garlic Seasoning. Allow apples to caramelize slightly.
- Add the spinach and wilt, about 1 minute.
- Return the ravioli to the apples and spinach. Toss to coat.
- Place on a serving platter, garnish with pumpkin seeds, goat cheese, and a drizzle of Pear Balsamic. Enjoy!