What you'll be getting:

Roasted Butternut Squash Ravioli

Per Serving

5 butternut squash raviolis

1 T butter 

1/2 sage leaf 

100 g kale salad 

1/8 c pumpkin seeds

Equipment needed: Pot of boiling water sauté pan.

Carefully remove the ravioli from the plastic film. I used plastic wrap so the raviolis wouldn't stick to each other. 

Boil your water with about 1T of salt. When it comes to a slow boil, add the raviolis one at a time. 

When all of the raviolis are in the water, set the timer for 3 minutes. 

Flip after the 3 minutes. I like to use a spatula, but whatever you have handy will work fine. Cook for another 3 minutes.

When ravioli is finishing up, start browning your butter. Chop up the sage and add to the butter as it is melting. 

When the butter is brown, remove from heat. The ravioli will be transferred directly into the pan, and you don't want it too hot because it will splatter. 

Transfer your ravioli to the pan and coat by flipping the raviolis in the butter. 

Top with shaved parmesan cheese if desired, plate with the salad and top with the roasted pumpkin seeds. Total cooking time, 10 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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