Roasted Butternut Squash & Chestnut Ravioli
We fold together roasted butternut squash, sweet yams, fine European chestnuts and a warming spice blend of ginger, mace and allspice for a fragrant and festive filling. So rich and flavorful, it's hard to believe these are vegan!
How to cook it: Bring 3 quarts water to a rolling boil and add salt. Add pasta, stir once and reduce heat. Simmer 5–7 minutes to desired tenderness. Do not boil.
How to eat it: Toss with extra virgin olive oil, finely grated orange zest, a dash of balsamic vinegar and, for a little crunch, toasted pine nuts. Serve with sautéed greens.
Please keep refrigerated and enjoy or freeze within 5 days.
Note: When cooking from frozen, do not defrost. Follow instructions above, adding about 1 minute extra cooking time.
Ingredients: Pasta: Durum flour, pumpkin, water, semolina. Filling: Butternut squash, yams, European chestnuts, breadcrumbs, salt, black pepper, ginger, mace & allspice.