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Butternut Squash Ravioli with Orange-Prosciutto Oil

Blogger Brooke McLay from Cheeky Kitchen shares a recipe with butternut squash ravioli. Orange-prosciutto infused olive oil is tossed with butternut squash ravioli in this beautifully simple meal.

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  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4

Ingredients

1/3
cup olive oil
4
to 5 slices prosciutto (about 2 oz)
2
packages (8 oz each) frozen butternut squash ravioli
Chopped fresh basil leaves
1 1/2
tablespoons grated orange peel
1/3
to 1/2 cup fresh orange juice
Salt to taste

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LOCATION

Directions

  • 1 In 8-inch skillet, heat 1 tablespoon of the olive oil. Add prosciutto; cook until crisp. With sharp knife, chop prosciutto into small pieces. Set aside in small bowl.
  • 2 Cook butternut squash ravioli as directed on package.
  • 3 To prosciutto in bowl, add remaining olive oil, the orange juice, orange peel and salt; beat with whisk until well blended.
  • 4 In large serving bowl, toss prosciutto mixture with cooked ravioli. Sprinkle with basil. Serve immediately.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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