Butternut Squash Ravioli with Orange-Prosciutto Oil

butternut squash ravioli with orange-prosciutto oil Entree Italian
Butternut Squash Ravioli with Orange-Prosciutto Oil
  • Prep 25 min
  • Total 25 min
  • Servings 4

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

Brooke Lark
Updated August 23, 2011


  • 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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  • 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.

  • 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!

No nutrition information available for this recipe

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