Squash Ravioli With Sauteed Apples And A Pear Balsamic Drizzle

Ingredients:

10 oz Butternut Squash Ravioli, fresh or frozen

2 tbs Sweet Cream Butter EVOO

1 Pink Lady Apple, cored and sliced thin

1 tsp Vanilla Bean Sea Salt

1 tbs Wild Garlic Dried Herb Blend

2 cups Spinach

1 tbs Pumpkin Seeds

2 tbs Goat Cheese, crumbled

1-2 tbs Crisp Anjou Pear 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 sauté 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.

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 Pear Balsamic. Enjoy!