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  • 1 package Perfect Pasta Gluten Free Butternut Squash Ravioli
  • 1 bottle Cabernet Sauvignon
  • 1 cup Dried Figs
  • 2 cups Diced Butternut Squash
  • 1 Tbsp. Butter
  • 1 Shallot, Diced
  • 2 cups Heavy Cream
  • 6 oz. Goat Cheese
  • 2 Tsp. Torn Fresh Thyme Leaves
  • Salt and Pepper to Taste


  • Preheat an oven to 425 degrees Fahrenheit
  • In a medium pot, boil 1 bottle of cabernet sauvignon or your favorite red wine
  • On an oven-safe sheet pan, roast butternut squash for 8 to 10 minutes, until golden brown
  • In a small sauce pot, melt the butter and add the diced shallot and lightly cook until translucent. Add the cream and bring to a simmer. Once simmering, whisk in the goat cheese and season the sauce with salt and pepper
  • Blanch the Perfect Pasta Gluten Free Butternut Squash Ravioli in the wine for 2 minutes. Add the dried figs to the liquid and keep cooking another 3 to 4 minutes. Strain and set aside
  • Plate a generous spoonful of the goat cheese fondue on each plate and top with the just cooked ravioli, butternut squash and just poached figs. Garnish with thyme leaves and serve

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