Butternut Squash Ravioli with Sweet Miso Radicchio
Fall Flavors, Yummy! SKU# 41336
Ingredients
- 8 oz Butternut Squash Ravioli 41336
- ¾ Cup Farro cooked (or similar whole grain)
- 5 TBSP Olive oil divided
- ¼ Cup Pine nuts
- 1 Clove Garlic roughly chopped
- 1 TBSP White Miso
- 1 TSP Honey
- 2 TBSP Apple Cider Vinegar
- 2 Small Heads of Radicchio halved and quartered
- 1 Granny Smith Apple thinly sliced
- 1-2 TBSP Chives sliced
- Pinch Cinnamon
- Salt & Pepper
Instructions
- Gather all ingredients.
- Bring a large sauce pot with water to boil. Cook ravioli per directions, about 3 minutes. Drain, set aside.
- In a medium sauté pan, heat 4 TBSP olive oil. Lightly toast pine nuts, for about 5 minutes. Remove pine nuts from heat.
- To the same pan mix in the garlic and miso. Remove from heat and let cool completely.
- Add vinegar, honey and 1 TBSP of chives, whisk until smooth. Season dressing with salt and pepper.
- Toss farro and 1 TBSP of the dressing in a bowl, season with salt and pepper.
- In a separate bowl, toss the radicchio and apple in 2 TBSP of the dressing, season with salt.
- Heat remaining 1 TBSP oil in medium sauté pan. Quickly toss ravioli in oil until heated and lightly toasted. Sprinkle with a small pinch of cinnamon.
- To plate, lay a bed of farro down and arrange the radicchio and apple over top. Place several Ravioli on place and top with pine nuts and remaining chives. Enjoy!
Notes
- To enhance this dish, try topping the dish with pickled red onion.
- Add roasted root vegetables or other seasonal vegetables.
- Add meat such as crispy pancetta or bacon.
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