PREP TIME: 10 min | COOK TIME: 15 min TOTAL TIME: 25 min | YIELDS: 2 servings
|9 oz pkg||Three Bridges Grilled Chicken & Prosciutto Ravioli|
|2 tsp||canola oil|
|1 cup||butternut squash, diced in ½” cubes|
|1⁄2 cup||chicken stock|
|1⁄2 cup||walnuts halves|
|6||cloves garlic, minced|
|2 cups||spinach leaves|
|kosher salt and pepper to taste|
- Heat a sauté pan over medium heat with canola oil. Add in the butternut squash and cook until it starts to brown. Then, add in the chicken stock and cover. Cook until the squash is tender, about 5-8 minutes. Remove cover and keep warm.
- Heat a large sauté pan over medium heat with the butter and walnuts then cook until the walnuts start to brown. Add garlic and spinach and cook until spinach wilts. Season with salt and pepper and keep warm.
- Cook ravioli according to instructions on package and toss with the cooked spinach mixture.
- Spoon the ravioli onto a serving dish and garnish with squash. Serve immediately & enjoy!