Butternut Squash Ravioli Recipe | The Olive Crush

Butternut Squash Ravioli with Roasted Walnut Oil

Oh my gourd! Try this delicious butternut squash ravioli recipe for a fall-flavor infused meal. This quick and easy cheesy dish uses fresh sage and our Roasted Walnut Oil.

Butternut Squash Ravioli with Roasted Walnut Oil:
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  1. 16 oz bag Butternut Squash Ravioli
  2. Roasted Walnut Oil
  3. 3/4 of a stick of butter
  4. Handful fresh sage leaves
  5. 1/4 cup chopped roasted walnuts
  6. 1/4 cup grated Parmesan Cheese
  7. 1/2 butternut squash, cubed
  1. Cook ravioli according to package directions.
  2. Heat butter until slightly brown, then add fresh sage leaves and butternut squash cubes.
  3. When done cooking, drain pasta and place on plates.
  4. Pour butter/sage/squash over the pasta and then sprinkle with roasted walnuts.
  5. Drizzle with Roasted Walnut Oil and top with grated Parmesan cheese.
  1. Substitute our Hojiblanca Olive Oil for the butter in this recipe. Use 1/2 cup + 1 tablespoon of olive oil in place of the butter.
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Products Used In This Recipe

  • Our handcrafted, Roasted Walnut Oil is made in Saumur, France strictly following 150 year-old traditional methods. Slowly roasted to perfection, then expeller-pressed and lightly filtered. It adds a rich walnut taste to salad dressing, pasta, grilled meat, fresh baked pastries and makes a great bread dip. 
    Tip: Shakeup with equal amounts of our Red Apple or Blackberry-Ginger Balsamic Vinegars for an unforgettable vinaigrette!

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