Butternut Squash Ravioli with Roasted Brussels Sprouts Recipe

Nicola’s Pumpkin Ravioli and Butternut Squash Ravioli are quintessential fall comfort foods that highlight the season’s best flavors. While similar in their sweet, earthy profiles, the slight variations in their ingredients and potential accompaniments can make each one distinct. Here's a pairing guide to using both varieties, to create unique and savory dishes which are convenient to prepare.

Quick and Flavorful Butternut Squash Ravioli with Roasted Brussels Sprouts

This is a great and easy dish to make any day of the week. Enjoy simple ingredients packed with a lot of flavor, featuring Nicola's Pasta Fresca Butternut Squash Ravioli as the star!

Ingredients:

• 1 Box of Nicola's Pasta Fresca Butternut Squash Ravioli
• Brussels Sprouts
• 2 tbsp Molasses
• 4 tbsp Olive Oil
• 1.5 tsp Salt
• Black Pepper to taste

Instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare Brussels Sprouts: Shave the Brussels Sprouts using a food processor until finely shredded.
3. Toss Ingredients: In a bowl, toss the shaved Brussels Sprouts with 2 tbsp of molasses, 4 tbsp of olive oil, 1.5 tsp of salt, and black pepper. Spread the mixture evenly on a sheet pan.
4. Roast: Roast in the oven for about 25 minutes, tossing occasionally to ensure even cooking.
5. Cook the Ravioli: While the Brussels Sprouts are roasting, bring a large pot of salted water to a boil. Lower to a simmer and add the Butternut Squash Ravioli (refer to the package for cooking time).
6. Combine and Serve: Once the ravioli is cooked, drain and combine it with the roasted Brussels Sprouts. Drizzle additional olive oil over the dish as desired.

Enjoy this delightful and easy meal featuring Nicola's ravioli, perfect for a weeknight dinner or a cozy gathering!