Butternut squach ravioli


  • 2 tablespoons extra virgin olive oil*
  • 1 1/2 cup (1 small) butternut squash, cut into 1-inch cubes
  • 1 yellow onion, diced*
  • 8 fresh sage leaves
  • Salt and pepper to taste
  • 1 ( ounce) package frozen cheese ravioli*
  • 2 tablespoons butter*
  • 1 cup vegetable broth*
  • 1/4 cup Whole Creamery™ Shredded Parmesan Cheese
  • Method: 

    Preheat oven to 400°F. Toss squash, onion and 2 chopped sage leaves in oil, salt and pepper. Transfer to a roasting pan and roast 20 minutes, turning once or twice, until tender. Cook ravioli according to package instructions. Melt butter in a large skillet over medium heat. Fry sage leaves in one layer for 1 minute. Flip and fry until crisp, about 1 minute more. Remove from skillet to drain. Reduce heat to low, add broth and bring to simmer. Add drained pasta and butternut squash/onion mixture. Adjust seasoning, garnish with fried sage and sprinkle with cheese.
    Nutritional Info: 
    PER SERVING:240 calories (140 from fat)16g total fat6g saturated fat25mg cholesterol650mg sodium20g carbohydrate (3g dietary fiber5g sugar)6g protein

No comments:


Flag Counter