Butternut Squash Ravioli with Orange-Prosciutto Oil

  • Prep 25 min
  • Total 25 min
  • Servings 4


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


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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.



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!

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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