Four Cheese Ravioli with Butternut Squash, Pecan & Sausage
Recipe - Inver Grove Heights Wine & Spirits
Four Cheese Ravioli with Butternut Squash, Pecan & Sausage
Prep Time5 Minutes
Servings4
Cook Time10 Minutes
Ingredients
One 20-oz package Giovanni Rana 4 Cheese Ravioli
1/2 cup extra virgin olive oil
4 cloves crushed garlic
2 cups diced butternut squash
4 sprigs rosemary, divided
3 cups Italian sausage
1/3 cup tbsp toasted pecans, chopped
Directions
- Heat four tablespoons of oil in a large skillet, add garlic and cook 1 minute until fragrant. Add butternut squash and two rosemary sprig and toss on medium high heat for 4-5 minutes until the butternut is golden. In a separate skillet heat remaining oil with the other sprig of rosemary and toss for 4-5 minutes until sausage is fragrant and crispy. Add squash to sausage, stir and season with salt and pepper to taste.
- In the meantime, cook the ravioli according to package instructions and drain, reserving ½ cup of the pasta cooking water. Add the pasta to the skillet and toss gently adding a few spoons of the cooking water to loosen the sauce if needed.
- Divide ravioli among plates, sprinkle with pecans and serve.
5 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Directions
- Heat four tablespoons of oil in a large skillet, add garlic and cook 1 minute until fragrant. Add butternut squash and two rosemary sprig and toss on medium high heat for 4-5 minutes until the butternut is golden. In a separate skillet heat remaining oil with the other sprig of rosemary and toss for 4-5 minutes until sausage is fragrant and crispy. Add squash to sausage, stir and season with salt and pepper to taste.
- In the meantime, cook the ravioli according to package instructions and drain, reserving ½ cup of the pasta cooking water. Add the pasta to the skillet and toss gently adding a few spoons of the cooking water to loosen the sauce if needed.
- Divide ravioli among plates, sprinkle with pecans and serve.