Squash Ravioli with Sauteed Apples & Pear Balsamic Drizzle

Squash Ravioli with Sauteed Apples & Pear Balsamic Drizzle Recipe

This squash ravioli with sauteed apples and pear balsamic drizzle recipe is a simple but delicious main coarse that can be created in a matter of minutes.

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

1. 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.

2. In a sauté 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.

3. Add the spinach and wilt, about 1 minute.

4. Return the ravioli to the apples and spinach. Toss to coat.

5. Place on a serving platter, garnish with pumpkin seeds, goat cheese, and a drizzle of Pear Balsamic. Enjoy!