Cook butternut squash ravioli according to package instructions. Drain; set aside.
The perfect combination of sweet and savory make this a great go-to for serving as a pasta course or as the main attraction.
Servings and Ingredients
|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
- Large saucepan
While ravioli are cooking, melt butter in a large saucepan until completely melted, bubbling and beginning to brown.
Add cooked ravioli to melted butter. Remove from heat. Swirl pan gently to coat each ravioli in butter.
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.
Amounts Per Serving
- Total Fat: 35g
- Cholesterol: 125mg
- Sodium: 650mg
- Total Carbohydrates: 42g
- Protein: 17g
Courtesy of Vermont Creamery