Ravioli with Sautéed Butternut Squash & Tomato
(Specials run from Wednesday, September 17- Tuesday, September 23, 2014)

From our Demo Coordinator, Lisa Woodward.


2 Tsp. Extra Virgin Olive Oil
1/2 tsp. crushed red pepper flakes
2 garlic cloves - minced
2 c. Local Organic Butternut Squash $1.49/lb. save 50¢ - peeled and cut into 3/4 inch cubes
1/4 c. vegetable stock
2 c. Organic Grape Tomatoes $2.99/pint save $1 - cut in half
10 Pitted Kalamata Olives $8.49/lb. save $1.50 - cut in half
1/4 c. chopped fresh basil
kosher salt and fresh cracked black pepper - to taste
1 package Rising Moon Organic Ravioli $3.39/8 oz. save $1.40 - Chef's choice of flavor - cooked per package directions
1/4 c. freshly grated Parmesan Cheese

1) In a saute pan - heat 2 tbsp. olive oil over medium high heat.
2) When oil is hot - toss in red pepper flakes and saute for 20 seconds.
3) Add garlic and sauté 20 minutes more.
4) Add butternut squash and sauté until beginning to brown.
5) Add stock, reduce heat and cover.  Cook about 7 to 10 minutes or until squash is fork tender - but not falling apart.
6) Remove lid and add tomatoes and Kalamata olives.  Add salt and pepper to taste.  Cook for 1 minute more.
7) Remove from heat and toss in basil.
8) Serve over cooked Ravioli and top with Parmesan Cheese.