butternut squash ravioli w/ brown butter & dark chocolate balsamic vinegar

Ready in 30 minutes

This recipe is easy to prepare and ready in less than half an hour!


1 pound package bleu olive Butternut Squash Ravioli
6 tablespoons Unsalted butter
2 tablespoons bleu olive Dark Chocolate Balsamic Vinegar
1/2 teaspoon Salt
1/4 teaspoon Freshly ground black pepper
1/3 cup Toasted and chopped walnuts
1/4 cup Grated parmesan cheese; (or other hard cheese)

Original recipe makes 8 Servings



Bring a large pot of salted water to a boil over high heat. Cook ravioli according to package instructions (usually 4 to 5 minutes), until tender and firm to the bite. Stir occasionally to keep from sticking. Gently drain ravioli and arrange on a large serving platter.

Meanwhile, in a medium saucepan, cook the butter over medium heat, stirring occasionally to keep from burning. When the foam subsides and the butter begins to turn a golden brown (about 3 minutes), remove pan from heat and cool for approximately one minute. Stir in the bleu olive's Dark Chocolate Balsamic Vinegar and season with salt and pepper to taste.

Pour sauce over ravioli, sprinkle with the walnuts and parmesan cheese, and serve immediately!


Serves 8 as an appetizer.

Serves 4 as an entree.

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Calories Per Serving: 84 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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