Butternut Squash Ravioli with Cranberry and Tarragon Crumbled Goat Cheese

Recipe

Main Dish
Butternut Squash Ravioli with Cranberry and Tarragon Crumbled Goat Cheese

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User Rating

5 out of 5 stars
Rate it:
3 ratings

Recipe Data

4
Servings
10min
Prep
30min
Total

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Description

The perfect combination of sweet and savory make this a great go-to for serving as a pasta course or as the main attraction.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
1 lbs.butternut squash ravioli
4 oz.Vermont Creamery Sea Salt Cultured Butter, 86% butterfat
1(4-oz.) container Vermont Creamery cranberry and tarragon goat cheese crumbles
Hy-Vee freshly ground black pepper, for serving
Hy-Vee nutmeg, for serving

Things To Grab

  • Large stockpot
  • Colander
  • Large saucepan

Directions

  1. Cook butternut squash ravioli according to package instructions. Drain; set aside. 

  2. While ravioli are cooking, melt butter in a large saucepan until completely melted, bubbling and beginning to brown.

  3. Add cooked ravioli to melted butter. Remove from heat. Swirl pan gently to coat each ravioli in butter.

  4. Divide ravioli between 4 plates. Top each serving with 2-oz. crumbled goat cheese. Garnish with freshly ground black pepper and a pinch of nutmeg.

Nutrition facts

Servings

540 Calories per serving

Amounts Per Serving

  • Total Fat: 35g
  • Cholesterol: 125mg
  • Sodium: 650mg
  • Total Carbohydrates: 42g
  • Protein: 17g

Daily Values

0%
Iron 6%
0%
Calcium 20%
0%
Vitamin D 0%
0%
Potassium 0%

Recipe Source:

Courtesy of Vermont Creamery