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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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.