Squash Ravioli With Sauteed Apples And A Pear Balsamic Drizzle
10 oz Butternut Squash Ravioli, fresh or frozen
2 tbs Sweet Cream Butter EVOO
1 Pink Lady Apple, cored and sliced thin
1 tsp Vanilla Bean Sea Salt
2 cups Spinach
1 tbs Pumpkin Seeds
2 tbs Goat Cheese, crumbled
1-2 tbs Crisp Anjou Pear Balsamic
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 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.
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!