Butternut Squash Ravioli with Sautéed Baby Kale, Salted Pecans and Pomegranate Molasses

Baby Kale:

• Heat oil in a large 12" skillet
• Add minced garlic and sautée until lightly golden.
• Add the baby kale and toss.
• Add the chicken broth, butter, salt and pepper. Turn the heat off and wait for the ravioli.

Pomegranate Molasses:

• Add the fresh pomegranate juice to a small 1 qt. sauce pan. Reduce until a syrup.
• Reserve in a warm place.

Toasted Pecans:

• Pre-heat oven to 350° F. Toss the chopped pecans with sage, salt, pepper, sugar and oil.
• Spread onto a parchment paper lined sheet pan. Toast in the oven for 6-8 minutes.

To Serve:

• Bring 4 qts. of water to a boil. Add the ravioli and cook for 3-4 minutes or until the internal temperature is 165° F.
• Add the ravioli to the pan of sautéed baby kale and toss to coat with butter sauce.
• Divide the sautéed kale between 4 entrée plates by placing a small nest in the center of each plate.
• Arrange 7 ravioli on top of the kale and pour any extra butter sauce over the ravioli.
• Drizzle 1 Tbsp of pomegranate molasses over each plate. Sprinkle pecans and parmesan cheese curls to garnish.

Buon appetito!