Butternut Squash Ravioli with Scallions & Pistachios
10-15
min
cooking time
3
servings
Easy
difficulty

Butternut Squash Ravioli with Scallions & Pistachios

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Ingredients

  • One 10-ounce package Giovanni Rana Butternut Squash Ravioli
  • 8 scallions, trimmed, dark green tops removed and discarded
  • 4 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 2 whole sprigs fresh thyme
  • ¼ cup finely grated Parmigiano Reggiano cheese, plus more for garnish
  • Kosher salt and freshly ground black pepper to taste
  • 3 tablespoons roasted & salted pistachios, roughly chopped
10-15
min
cooking time
3
servings
Easy
difficulty

Preparation

Cut the pale green portions off the scallons and slice them in half lenthwise. Thinly slice the white bulbs. Heat the butter and olive oil in a large skillet over medium-low heat, add the scallions and thyme and cook until the scallions soften, 5-6 minutes.

In the meantime, cook the ravioli according to package instructions and drain, reserving ½ cup of the pasta cooking water. Add the ravioli and cheese to the skillet and toss to coat, adding the reserved pasta cooking water a little at a time to loosen the sauce if needed. Remove and discard the thyme and season with salt and pepper to taste.

Divide the ravioli among plates and top with pistachios; garnish with more cheese if desired.

*This recipe can also be made with Giovanni Rana Mushroom Ravioli.


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