Squash Ravioli with Sauteed Apples and a Pear Balsamic Drizzle

from Cindy’s Olivelle collection

About Cindy’s Home & Garden and Olivelle:

At our store, you’ll find an unparalleled selection of olive oils and balsamics. Whether you’re a seasoned connoisseur or new to the world of gourmet oils, our collection offers something for everyone. Our balsamic vinegars range from rich and syrupy to light and tangy, perfect for elevating any dish.

Producers:

Olive Oils and Balsamic Vinegars (Cindy’s Home and Garden)
Apples (Neumiller Orchards)
Pumpkin Seeds (Mailloux’s Farm Fresh)

Ingredients:

  • 10 oz Butternut Squash Ravioli
  • 2 Tbsp Sweet Cream Butter Infused Olive Oil (Cindy’s Home and Garden)
  • 1 apple, cored and sliced thin (Neumiller Orchards)
  • 1 tsp Vanilla bean sea salt
  • 1 Tbsp Wild Garlic dried herb blend
  • 2 cups Spinach
  • 2 Tbsp Pumpkin Seeds (Mailloux’s Farm Fresh)
  • 1 Tbsp Goat Cheese, crumbled
  • 1-2 Tbsp Crisp Anjou Pear Barrel aged balsamic (Cindy’s Home and Garden)

Making Squash Ravioli

  1. Cook the butternut squash ravioli 1 minute shy of package directions. Remove from water, drain, toss with a drizzle of Sweet Cream Butter Infused Olive Oil to prevent sticking.
  2. In a saute pan, heat 2 Tbsp Sweet Cream Butter Infused Olive Oil. Add the apples and season with vanilla bean sea salt and Wild Garlic dried herb blend. Allow the apples to caramelize slightly.
  3. Add the spinach and wilt, about 1 minute.
  4. Return the ravioli to the apples and spinach. Toss to coat.
  5. Place on a serving platter, garnish with pumpkin seeds, goat cheese, and a drizzle of Crisp Anjou Pear Barrel aged balsamic. Enjoy!