BUTTERNUT SQUASH RAVIOLI, BUTTER, CRANBERRIES, GOAT CHEESE AND PECANS
INGREDIENTS
- 1 package Giovanni Rana Butternut Squash ravioli
- 45 g butter
- 120 g goat cheese crumbles
- 40 g dried cranberries
- 40 g pecans, toasted & crumbled
- Black pepper freshly grated
START COOKING
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.
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.
INGREDIENTS
Changing servings will update the ingredient list below.
portions
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- 1 package Giovanni Rana Butternut Squash ravioli
- 45 g butter
- 120 g goat cheese crumbles
- 40 g dried cranberries
- 40 g pecans, toasted & crumbled
- - Black pepper freshly grated
START COOKING
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.
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.