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–+ servings

Butternut Squash Ravioli with Sweet Miso Radicchio

Fall Flavors, Yummy! SKU# 41336
Print Recipe Pin Recipe
Course Dinner, Fall, Lunch, Main Course, main dish, Side Dish
Cuisine American
Servings 2 servings

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 a 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.
Keyword 41336, Butternut, Fall
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