Fresh Winter Squash & Sage Ravioli
Fresh sage and the beloved Italian fruit-and-mustard condiment mostarda di frutta add complexity to classic ravioli made with roasted butternut squash, Parmesan and ricotta cheese.
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: These ravioli are practically begging to be drizzled with browned butter. And why not top it all off with a sprinkle of toasted hazelnuts?
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, eggs, sage, semolina. Filling: Butternut squash, Parmesan cheese, ricotta cheese, breadcrumbs, mostarda di frutta, fresh sage, garlic, black pepper, salt.
Contains: milk, eggs, wheat.