Butternut Squash Ravioli with Watercress Salad & Golden Beets
A fall favorite, enough said! SKU #41336
Ingredients
- 1 Lb Butternut Squash Ravioli 41336
- 2-3 Golden Beets whole, roasted
- 2 Cups Watercress
- ¼ Cup Gorgonzola Crumbled
- ¼ Cup Pine Nuts
- ½ Cup Shredded Turkey cooked
- 2 TBSP Butter
- ¼ Cup Chicken Stock
- 1 TBSP Vegetable Oil
- Fresh Sage
- Olive Oil
- White Wine Vinegar
- Salt & Pepper
Instructions
- Prepare ingredients, cut beets into ¼” thick discs, lightly toast pine nuts.
- In a medium sauté pan, heat butter. Add 2-3 sage leaves and heat until butter is melted and starting to brown. Add chicken stock and mix. Remove from heat.
- Bring a large pot of water to boil. Add ravioli and cook per instructions, about 3 minutes.
- While water is coming to a boil, heat 1 TBSP veg oil in a sauté pan on medium high heat. Gently sear the beet discs on both sides. Set aside.
- Remove ravioli from water and gently toss in the brown butter sage mixture and heat through.
- In a bowl, toss the watercress greens with a splash of olive oil and vinegar. Gently mix in half the gorgonzola, pine nuts, and shredded turkey. Season with salt & pepper.
- To plate, plate about a cup of the watercress salad in the middle. Place ravioli and seared beets around. Garnish with additional gorgonzola and pine nuts. Enjoy.
Notes
- With any remaining unused piece of beets, chop up and add to the salad for more color and flavor.
- This is great for using any left-over turkey, or a new take on Thanksgiving dinner.
Tried this recipe?Let us know how it was!