Ravioli with Pesto, Squash and Sage
12 oz. large cheese ravioli
8 oz. butternut squash, peeled, cut into ½” diced
¼ cup OLIVE MILL Pesto sauce
2 T. OLIVE MILL olive oil, such as Kalamata
Salt and pepper
¼ cup walnut pieces, toasted
16 sage leaves
¼ cup grated fresh Parmesan cheese
In a large saucepan, heat water to boiling, add square and cook 4-5 minutes. Scoop out with a strainer. When water returns to a boil, add ravioli and cook according to package directions. Drain pasta; toss with pesto. Meanwhile in a medium nonstick skillet, heat 1 T. olive oil. Add square, sprinkle with salt and pepper cook, stirring about 5 minutes. Remove square and put in a bowl. Add 1 T. olive oil to same skillet and cook sage leaves until crisp. Set on paper towels to drain. Spoon square over ravioli and garnish with walnuts and sage. Sprinkle with parmesan cheese.
