Olivelle's Squash Raviolis with Sautéed Apples & A Pear Balsamic Drizzle


  • 10 oz Butternut Squash Ravioli, fresh or frozen

  • 2 Tbsp Sweet Cream Butter Olive Oil

  • 1 Pink Lady Apple, cored and sliced thin

  • 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 Balsamic Vinegar


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.

In a saute pan, heat 2 Tbsp Olive Oil. Add the apples and season with Vanilla Bean Sea Salt and Wild Garlic Seasoning. Allow apples to caramelize slightly.
Add the spinach and wilt, about 1 minute.

Return the ravioli to the apples and spinach. Toss to coat. Place on a serving platter, garnish with pumpkin seeds, goat cheese, and a drizzle of Pear Balsamic. Enjoy!

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