Squash Ravioli with Sautéed Apples and a Pear Balsamic Drizzle

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Squash Ravioli with Sautéed Apples and a Pear Balsamic Drizzle

Servings: 3
Prep Time: 10 mins
Cook Time: 10 mins


Ingredients:
10 oz Butternut Squash Ravioli, fresh or frozen
2 tablespoons Olivelle Sweet Cream Butter Infused Olive Oil                                                                                
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, toss with a drizzle of Sweet Cream Butter Olive Oil to prevent sticking.


2. 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.


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 Pear Balsamic. Enjoy!