Butternut Squash Ravioli with Orange-Prosciutto Oil

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.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

4

servings

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.
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