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  • Preheat an oven to 425 degrees Fahrenheit.
  • In a large pot on high heat, boil 6 cups of salted water.
  • Roast the butternut squash in the oven for 10 to 12 minutes.
  • In a medium sauté pan, melt the butter on medium heat and continue to cook for another 2 minutes until the butter has a nutty aroma and lightly brown color. Turn off the heat and add the pumpkin seeds and torn sage to season the butter.
  • Blanch the Perfect Pasta Butternut Squash Ravioli for 5 to 6 minutes, remove with a slotted spoon and gently toss in the butter.
  • To plate, drizzle the balsamic glaze onto the plate and place the ravioli atop and garnish with the butternut squash.

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