Advertisement
THE NIBBLE (TM) - Great Finds for Foodies (tm)
  Sign Up | Contact Us | Email To A Friend | Blog  
Twitter RSS feed [?]













Pear
Photo courtesy of BigPhoto.com.
MENU

   

 

   

Pasta

Category Main Page
Articles & Reviews

  

 

   

Main Nibbles

Main Page
Articles & Reviews Of Foods From A To Z

   

 

Product Reviews

Main Page
Food, Beverages, Books,
News & More

   

 

   

 

ABOUT THE AUTHOR

 

KAREN HOCHMAN is Editorial Director of THE NIBBLE.

 

 

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.

 

Enjoy ravioli for dessert with this delightful recipe.


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

 

Ingredients

  • Haagen Dazs Rum Raisin Ice Cream2 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.

 

Go To The Article Index Above

 

Recipe © Putney Pasta. Other material © Copyright 2005- 2014 Lifestyle Direct, Inc.  All rights reserved.  Images are the copyright of their individual owners.

 



About Us
Contact Us
Legal
Privacy Policy
Advertise
Media Center
Manufacturers & Retailers
Subscribe
Interact