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Basil Pesto Burrata Ravioli with Acorn Squash

Basil Pesto Burrata Ravioli with Acorn Squash

Ingredients

  • 1 oz.
    Roseli Shredded Parmesan Cheese
  • 4 oz.
    Acorn or Butternut Squash, roasted
  • 12 ea.
    Chef's Line Basil Pesto Burrata Ravioli

PREPARATION

  1. Prep and clean squash.
  2. Cut into thick slices, toss in oil and season with salt and pepper.
  3. Roast acorn squash at 400°F for 10-12 minutes. Set aside.
  4. Cook ravioli according to recommended cooking instructions. Strain from the pasta water and plate.
  5. Garnish with roasted squash, your favorite finishing sauce and shredded Parmesan cheese.