Sweet and satisfying, butternut squash ravioli takes your pasta routine into fall. Add accents to the pan with golden raisins and crunchy nuts, along with a big handful of nourishing greens.
What You Get
Toasted and chopped almonds
What You’ll Need
Salt and freshly ground pepper
Butter or olive oil
Makes 3 servings
Active Time: 25 minutes
Total time: 25 minutes
Bring a pot of salted water to a boil. Set the ravioli by the stove, but don’t add them yet. (They cook quickly!) Slice the shallot.
In a wide skillet over medium heat, melt 2 tablespoons butter. Add the shallot and sauté until soft, 5 minutes. Add half of the sultanas and stir to warm through, 1 minute. Add the spinach, a handful at a time, until wilted, 3 minutes. Season with ½ teaspoon salt. Set aside and keep warm.
Add the ravioli to the pot of boiling water and cook until they float to the top, 5 minutes or according to the package instructions. Using a strainer or a slotted spoon, remove them from the water and transfer to the pan with the spinach, along with ¼ cup of the pasta water and the cheese. Return the pan to low heat, and stir gently to coat and let the sauce thicken slightly.
Finish with salt and pepper to taste. Heap the ravioli on plates, sprinkle with the chopped toasted almonds, grind with pepper, and serve warm.