Butternut Squash Ravioli with Sautéed Baby Kale, Salted Pecans and Pomegranate Molasses
Use our Butternut Squash Ravioli to create this elegant meal. SKU #41336
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)
- ¾ Cup Pomegranate Juice, unsweetened
- 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
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.
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.
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.