SQUASH RAVIOLI WITH SAUTEED APPLES AND A PEAR BALSAMIC DRIZZLE

Crisp Anjou Pear Barrel Aged Balsamic

Servings: 3 • Prep Time: 10 mins • Cook Time: 10 mins

Ingredients:

10 oz Butternut Squash Ravioli, fresh or frozen

2 Tbsp Sweet Cream Butter Infused Olive Oil — also available in 100ml, 500ml, 750ml

1 Pink Lady Apple, cored and thinly sliced

1 tsp Vanilla Bean Sea Salt

1 Tbsp Wild Garlic Dried Herb Blend

2 cups Spinach

2 Tbsp Pumpkin Seeds

2 Tbsp Goat Cheese, crumbled

1-2 Tbsp Crisp Anjou Pear Barrel Aged Balsamic

Directions:

1. Cook the butternut squash ravioli 1 minute shy of package directions. Drain and toss with a drizzle of Sweet Cream Butter Infused Olive Oil to prevent sticking.

2. In a sauté pan, heat 2 Tbsp Sweet Cream Butter Infused Olive Oil over medium heat. Add the apple slices and season with Vanilla Bean Sea Salt and Wild Garlic Dried Herb Blend. Cook until apples are slightly caramelized.

3. Add the spinach and wilt, about 1 minute.

4. Return the ravioli to the pan and toss to coat.

5. Transfer to a serving platter and garnish with pumpkin seeds, crumbled goat cheese, and a drizzle of Crisp Anjou Pear Barrel Aged Balsamic. Enjoy!

Love this recipe? Browse all of our Olivelle-inspired recipes for more bold flavor ideas using our premium olive oils, balsamics, rubs, and salts.