Butternut Squash Ravioli with Alfredo sauce, bacon and pecans
5-10
min
cooking time
2-3
servings
Easy
difficulty

Butternut Squash Ravioli with Alfredo sauce, bacon and pecans

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Ingredients

  • One 10-ounces package Giovanni Rana Butternut Squash Ravioli
  • One 10-ounces container Giovanni Rana Alfredo Sauce
  • 2 ounces bacon shredded
  • 1 tbsp butter
  • 3 tbsp toasted pecans chopped
  • Salt and pepper to taste
5-10
min
cooking time
2-3
servings
Easy
difficulty

Preparation

Heat the butter in a non-sticking skillet, toss the bacon until crispy, and set aside. Cook the Ravioli according to package instructions and drain, reserving ½ cup of the pasta cooking water.

In the meantime, warm the Alfredo Sauce in a large skillet over medium-high heat. Add the Ravioli and toss to coat, adding the reserved pasta cooking water a little at a time to loosen the sauce if needed.

Add the bacon strips to the Ravioli and gently toss again; season with salt and pepper to taste. Divide the Ravioli among plates and garnish with pecans.


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