Butternut Squash Ravioli With Apple, Cranberry & Baby Spinach
10-15
min
cooking time
3
servings
Easy
difficulty

Butternut Squash Ravioli With Apple, Cranberry & Baby Spinach

SHARE
  • PRINT

Ingredients

  • One 10-oz package Giovanni Rana Butternut Squash Ravioli
  • ¼ cup butter
  • 1 small or ½ big red apple, cored and sliced
  • 1 cup cranberries
  • 1 cup baby spinach
  • Salt and pepper to taste
10-15
min
cooking time
3
servings
Easy
difficulty

Preparation

Melt one tablespoon of the butter in a skillet, add the apple and sauté 2 minutes. Drain the apple with a slotted spoon and set aside. Put remaining butter into the same skillet, add cranberries and cook on medium high heat for 4-5 minutes. Season with salt and pepper to taste.

In the meantime, cook the Ravioli according to package instructions and drain, reserving ½ cup of the pasta cooking water. Add Ravioli and reserved apple to the skillet and toss gently adding a few spoons of the cooking water to loosen the sauce if needed. Out of the heat add baby spinach and stir gently.

Divide Ravioli among the plates and serve.