Nothing screams fall flavors like baked apples, butternut squash, and pepitas... put them all together and you have the perfect fall-infused pasta dinner!
Ingredients:
- 1 pound butternut squash ravioli
- 1 apple, sliced thinly
- 2 tbsp Rosemary Olive Oil
- 2 tsp Apple Cider Balsamic Vinegar
- 3 tbsp pumpkin seeds
- 3 tbsp parmesan cheese
Instructions:
- Cook ravioli according to the package.
- While cooking, sauté apples in olive oil, and season with salt and pepper.
- Apples should soften in the time it takes the ravioli to cook.
- Add the ravioli into the pan with any extra olive oil you might need to make sure everything is coated evenly.
- Toss in pumpkin seeds and drizzle in balsamic vinegar in the last minute of cooking.
- Serve immediately with grated parmesan cheese on top.