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 250ml, 500ml, 750ml

1 Pink Lady Apple, cored and sliced thin

1 tsp Vanilla Bean Infused 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. Remove from water, drain, toss with a drizzle of Sweet Cream Butter 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 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!

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