Butternut Squash Ravioli with Goat Cheese
Butternut Squash Ravioli with Goat Cheese
Directions
- Heat 1 tablespoon. of olive oil in a saute pan over medium-high heat.
- Saute kale until wilted and bright green in color, about 2-3 minutes.
- Season to taste with salt and pepper.
- Heat ravioli per manufacturer's instructions.
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Add pine nuts and warm ravioli to the pan and saute until ravioli are light golden brown on each side, about 5-7 minutes.
- Place on serving platter and garnish with remaining 1 tablespoon of olive oil, crumbled goat cheese and balsamic glaze.
Ingredients
- 2 Tbsps. balsamic glaze
- black pepper, ground, to taste
- 1 cup kale, packed, bite sized pieces
- 3 Tbsps. Nature's Best Dairy® Cheese Crumbles, Goat
- 2 Tbsps. Piancone® Oil, Olive, Extra Virgin, divided
- 6 Piancone® Ravioli, Butternut Squash, Half Moon
- 1 Tbsp. pine nuts, toasted
