Squash Ravioli With Sautéed Apples and A Pear Balsamic Drizzle
Creamy Wild Mushroom & Sage Gnocchi
Servings: 3
Prep Time: 10 mins
Cook Time: 10 mins
Ingredients:
10 oz Butternut Squash Ravioli, fresh or frozen
2 tablespoons plus 1 teaspoon Olivelle Sweet Cream Butter Infused Olive Oil, divided
1 Pink Lady Apple, cored and sliced thin
1 teaspoon Olivelle Vanilla Bean Infused Sea Salt
1 tablespoon Olivelle Wild Garlic Dried Herb Blend
2 cups Spinach
2 tablespoons Pumpkin Seeds
2 tablespoons Goat Cheese, crumbled
1-2 tablespoons Olivelle Crisp Anjou Pear Barrel Aged Balsamic
Directions:
1. Cook the Butternut Squash Ravioli 1 minute shy of package directions. Remove from water, drain, then toss with 1 tsp Sweet Cream Butter Infused Olive Oil to prevent sticking. Set aside.
2. In a sauté pan, heat 2 Tbsp Sweet Cream Butter Infused Olive Oil. Add the apples and season with Vanilla Bean Infused Sea Salt and Wild Garlic Dried Herb Blend. 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 Crisp Anjou Pear Barrel Aged Balsamic. Enjoy!