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Squash Ravioli With Sauteed Apples And A Pear Balsamic Drizzle


10 oz Butternut Squash Ravioli, fresh or frozen

1 Pink Lady Apple, cored and sliced thin

2 cups Spinach

1 tbs Pumpkin Seeds

2 tbs Goat Cheese, crumbled


  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 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.

  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!


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