NORCAL BUTTERNUT SQUASH RAVIOLI
NORCAL BUTTERNUT SQUASH RAVIOLI

NORCAL BUTTERNUT SQUASH RAVIOLI

Yield
24 portions
Portion Size
5 ravioli with 1-1/2 cups sauce
Ingredients: Measure:
Button mushrooms, sliced
6 quarts
Brown button mushrooms, sliced
6 quarts
Yellow onion, peeled, cored, diced
1 cup
Garlic cloves, peeled, chopped
1 cup
Olive oil
3/4 cup
6-3/4 quarts
Dry white wine
3 quarts
Salt
2 tbsp
Black pepper
2 tbsp
Butternut squash-stuffed ravioli
6 lbs
Pumpkin seeds, roasted, salted
1-1/2 cups
Parmesan cheese, grated
1/2 cup

Directions

  1. Sauté mushrooms, onion and garlic in olive oil in a stockpot for 5 minutes, or until vegetables are tender.

  2. Add Angela Mia® Spaghetti Sauce, wine, salt and pepper.

  3. Bring to a simmer; reduce heat to medium-low; and cook for 15 to 20 minutes.

  4. To make ONE PORTION: In a large pot of boiling water, cook five pieces of butternut squash ravioli for 3 to 5 minutes or until they float on top of the water.

  5. In a 6-inch skillet, heat 1-1/2 cups sauce over medium-high heat; add ravioli and toss to coat.

  6. Transfer to a serving plate; top ravioli with 1 tablespoon pumpkin seeds and 1 teaspoon grated Parmesan cheese.

  7. CHEF'S NOTE: Use Angela Mia® No Salt Added Spaghetti Sauce to reduce the sodium contributed by the spaghetti sauce. Also, pumpkin ravioli can be substituted for butternut squash ravioli.

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