Pumpkin Mascarpone Ravioli with Roasted Squash & Candied Walnuts
Savory and delicious. Check out this recipe! SKU: 35776
Ingredients
- 1 Lb. Pumpkin Mascarpone Ravioli 35776
- 3 TBSP Vegetable Oil
- 1.5 Cups Butternut Squash diced ½” cubes
- 1 Cup Cremini Mushrooms ½” slices
- 2 Cloves Garlic sliced
- ½ Cup Walnuts
- 2 TBSP Sugar
- 2 TBSP Butter
- Sage fresh garnish
- Cracked Black Pepper
Instructions
- Roasted butternut squash: Preheat oven to 425F. Lightly toss the cubed butternut squash in about 1 TBSP vegetable oil and a pinch of salt and pepper. On a baking sheet evenly layer the squash and put into preheated oven. Roast for about 15 minutes or until butternut pieces are browning and tender. Set aside.
- Candied walnuts: In a medium sauté pan, add ½ cup walnuts, 2 TBSP sugar and 1 TBSP of butter. Heat to medium high heat, stirring the mixture around, making sure not to burn. Cook about 4-5 minutes until everything is melted and the walnuts are coated. Remove from the pan to cool quickly. Set aside.
- Bring a large pot of water to a boil. Cooking ravioli to the recommended cooking time, about 3 minutes. Strain and set aside.
- In a large sauté pan, add 1 TBSP vegetable oil. Add mushrooms, stir occasionally to get a nice brown sear on the mushroom pieces.
- Once mushrooms start to become brown and tender, add garlic slices. Cook for another 2 minutes until garlic becomes fragrant and starts to break down.
- Add 1 TBSP of butter to the pan. Add back the butternut pieces, the candied walnuts and ravioli. Mix until well blended and butternut pieces are reheated.
- Evenly divide and plate. Add fresh sage and fresh cracked black pepper. Enjoy.
Notes
- Instead of walnuts, use pecans or hazelnuts.
- This recipe can be made by swapping out the pumpkin ravioli and using JGP Butternut Squash Ravioli
- Want to make it a little sweeter? Add a splash of maple syrup at the end for more of a glaze.
Tried this recipe?Let us know how it was!