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April 2007
Updated February 2009

Product Reviews / Main Nibbles / Pastas

Putney Pasta Butternut Squash Recipe

Page 4: Dessert Ravioli

This is Page 4 of a four-page article. Click on the black links below to visit other pages.

• Page 1: Putney Pasta Overview
• Page 1: Ravioli
• Page 2: Tortellini
• Page 2: Shopping Information
• Page 3: Fettuccine Alfredo
• Page 4: Dessert Ravioli With Rum Raisin Ice Cream
• How To Keep Ravioli & Tortellini From Sticking

Enjoy ravioli for dessert with this delightful recipe.

Butternut Squash & Vermont Maple Syrup Ravioli with Pears,
Apples & Walnuts

Ingredients

• 2 9-ounces packages Putney Pasta Butternut Squash
  & Vermont Maple Syrup Ravioli
• 4 tablespoons butter
• 2 apples, sliced with skins
• 2 pears, sliced with skins
• 1 bunch fresh mint
• 1 pint rum raisin ice cream
• ½ cup medium-size walnut pieces
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg

Preparation

1. Cook ravioli according to package directions, drain and set aside.
2. Place sauté pan or sauce pan over medium heat and melt butter. Add apples, pears, cinnamon, and nutmeg and sauté until cooked through, 3 to 5 minutes.
3. Add walnuts and ravioli and heat through. Place on plates or in shallow bowls. Garnish with fresh mint and rum raisin ice cream. Serves 4-6.

Check the Putney Pasta website for more recipes.

See 11 dessert pasta recipes on TheNibble.com.

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