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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
Course Dinner
Cuisine Italian
Servings 4


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


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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