Roasted Butternut Squash & Chestnut Ravioli
We fold together roasted butternut squash, sweet yams, kale, and a warming spice blend of ginger, mace and allspice for a fragrant and festive filling in a durum and pumpkin dough. 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: Ingredients: Pasta - Durum flour, pumpkin, water, semolina. Filling - Butternut squash, kale, yams, bread crumbs (Unbleached wheat flour, evaporated cane juice, yeast, sea salt), extra-virgin olive oil, water, salt, coriander, black pepper, ginger, nutmeg & cinnamon.