Squash Ravioli with Sautéed Apples and a Pear Balsamic Drizzle
This elegant fall-inspired pasta dish combines sweet squash ravioli, caramelized apples, and wilted spinach, all topped with creamy goat cheese, crunchy pumpkin seeds, and a drizzle of pear balsamic. A quick yet gourmet meal perfect for any cozy evening.
View Original PDFIngredients
- 10 oz Butternut Squash Ravioli, fresh or frozen
- 2 Tbsp Sweet Cream Butter Infused Olive Oil
- 1 Pink Lady Apple, cored and sliced thin
- 1 tsp Vanilla Bean Infused 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 Barrel Aged Balsamic
Directions
- Cook butternut squash ravioli 1 minute less than package directions. Drain and toss with a drizzle of Sweet Cream Butter Olive Oil to prevent sticking.
- Heat 2 Tbsp olive oil in a sauté pan over medium heat. Add apple slices and season with Vanilla Bean Sea Salt and Wild Garlic Dried Herb Blend. Let apples caramelize slightly.
- Add spinach and sauté until just wilted, about 1 minute.
- Return ravioli to the pan and gently toss to coat with apple and spinach mixture.
- Transfer to a serving platter. Garnish with pumpkin seeds, crumbled goat cheese, and a drizzle of Crisp Anjou Pear Balsamic. Serve immediately.