Squash Ravioli With Sauteed Apples And A Pear Balsamic Drizzle

Name: Squash Ravioli With Sauteed Apples And A Pear Balsamic Drizzle
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
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

Olivelle

Servings

Prep Time

10 minutes

Cook Time

10 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

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!