Hearty butternut squash ravioli, crisp apples, creamy coat cheese, and sweet Crisp Anjou Pear Balsamic Vinegar combine for this easy an delicious dish!
Servings: 3
Prep Time: 10 mins
Cook Time: 10 mins
Ingredients
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10 oz Butternut Squash Ravioli, fresh or frozen
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1 Pink Lady Apple, cored and sliced thin
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2 cups Spinach
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2 Tbsp Pumpkin Seeds
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2 Tbsp Goat Cheese, crumbled
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1-2 Tbsp Crisp Anjou Pear Balsamic Vinegar
Directions
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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.
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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.
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Add the spinach and wilt, about 1 minute.
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Return the ravioli to the apples and spinach. Toss to coat.
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Place on a serving platter, garnish with pumpkin seeds, goat cheese, and a drizzle of Pear Balsamic. Enjoy!
