Hearty butternut squash ravioli, crisp apples, creamy coat cheese, and sweet Crisp Anjou Pear Balsamic Vinegar combine for this easy an delicious dish!
10 oz Butternut Squash Ravioli, fresh or frozen
1 Pink Lady Apple, cored and sliced thin
2 cups Spinach
2 Tbsp Pumpkin Seeds
2 Tbsp Goat Cheese, crumbled
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!