BUTTERNUT SQUASH RAVIOLI, BUTTER, CRANBERRIES, GOAT CHEESE AND PECANS
10-15
min
cooking time
2
servings
easy
difficulty

BUTTERNUT SQUASH RAVIOLI, BUTTER, CRANBERRIES, GOAT CHEESE AND PECANS

BUTTERNUT SQUASH RAVIOLI, BUTTER, CRANBERRIES, GOAT CHEESE AND PECANS

Ingredients

  • One 10oz package Giovanni Rana Butternut Squash Ravioli
  • 3 tbsp butter
  • ½ cup goat cheese crumbles
  • 1/3 cup dried cranberries
  • 1/3 cup pecans, toasted & crumbled
  • Black pepper freshly grated
10-15
min
cooking time
2
servings
easy
difficulty

Preparation

In a large pan melt butter with 4 tbsp of water on medium low heat. Bring to a simmer (do not reduce water completely to prevent sauce from separating). Cook ravioli according to packaging instructions. Strain ravioli and gently toss with the butter. Season with pepper. Plate ravioli and top with cranberries, goat cheese and pecans.

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