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Butternut Squash Ravioli with Sautéed Baby Kale, Salted Pecans and Pomegranate Molasses
Use our Butternut Squash Ravioli to create this elegant meal. SKU #41336
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Course
Dinner
Cuisine
Italian
Servings
4
Ingredients
1x
2x
3x
Sautéed Baby Kale
5
Oz.
Baby Kale
1
Tbsp
EVOO (Extra Virgin Olive Oil)
2
Tbsp
Butter, diced
½
Tsp
Garlic, minced
½
Cup
Chicken Broth, reduced sodium
Pinch
Salt
Pinch
Black Pepper
½
Cup
Parmesan Curls (garnish)
Pomegranate Molasses
¾
Cup
Pomegranate Juice, unsweetened
Toasted Pecans
¾
Cup
Pecans, chopped
1
Tsp
EVOO (Extra Virgin Olive Oil)
4
Fresh Sage Leaves, minced
Pinch
Salt
Pinch
Pepper
1
Tsp
Brown Sugar
Butternut Squash Ravioli
28
Pieces
JGP Butternut Squash Ravioli - Item #41336
Instructions
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!
Keyword
Butternut, Kale, medium square, pecans, Ravioli
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