We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.

Butternut Squash Ravioli with Orange-Prosciutto Oil

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

Create a colorful plate and a delicious dinner with this easy idea for enhancing frozen ravioli.

Brooke McLay Recipe by Brooke McLay
August 23, 2011


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


  • 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.

Expert Tips

Go vegetarian! If you don't like the prosciutto, serve this dish without the meat. You'll still get all of the flavor, and none of the animal fats!

Make it creamy. Splash a bit of whipping cream over your dish for a smoother, creamier consistency! Yummy!

Nutrition Information

No nutrition information available for this recipe.

Rate and Comment

© 2015 ®/TM General Mills All Rights Reserved