Celebrate the flavors of fall with a delicious twist on a classic Italian favorite—Squash Ravioli with Sautéed Apples and a Pear Balsamic Drizzle. This recipe, inspired by the rich culinary creativity of Olivelle, brings together the earthy sweetness of squash-filled ravioli, the crisp tartness of sautéed apples, and a luscious pear balsamic drizzle that adds a touch of elegance to every bite. Whether you're planning a cozy dinner or want to impress guests with seasonal flair, this dish is the perfect blend of savory and sweet, offering a warm and sophisticated taste of autumn.
Squash Ravioli With Sauteed Apples And A Pear Balsamic Drizzle
Squash Ravioli With Sauteed Apples And A Pear Balsamic Drizzle
Olivelle
3
10 minutes
10 minutes
Italian
Entree
Hearty butternut squash ravioli, crisp apples, creamy coat cheese, and sweet Crisp Anjou Pear Balsamic Vinegar combine for this easy an delicious dish
Ingredients
- 10 oz Butternut Squash Ravioli, fresh or frozen
- 2 Tbsp Sweet Cream Butter Olive Oil
- 1 Pink Lady Apple, cored and sliced thin
- 1 tsp Vanilla Bean 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 Balsamic Vinegar
Directions
- 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!