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Butternut Squash Ravioli with Orange-Prosciutto Oil

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  • Prep 25 min
  • Total 25 min
  • Servings 4
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Create a colorful plate and a delicious dinner with this easy idea for enhancing frozen ravioli.
By Brooke Lark
Updated Aug 23, 2011
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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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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!
  • tip 2
    Make it creamy. Splash a bit of whipping cream over your dish for a smoother, creamier consistency! Yummy!

Nutrition

Nutrition Facts are not available for this recipe
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