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Butternut Squash Ravioli with Pumpkin Honey Mustard Sauce

You love pumpkin? You will love this recipe.

1 8- to 9-ounce package refrigerated Butternut Squash -filled ravioli
1 1/2 tablespoons butter
2 Tbsp Terrapin Ridge Farms Pumpkin Honey Mustard 
3/4 cup dry white wine
2/3 cup whipping cream
Parmesan cheese shavings
2 Tbsp toasted pepitas (optional) 


Cook ravioli in large pot of boiling salted water until just tender but still firm to bite, about 8 minutes. Drain well. In a small bowl, whisk Whipping Cream and Terrapin Ridge Farms Pumpkin Honey Mustard together, add the dry white wine. Meanwhile, melt butter in heavy medium skillet over medium heat. Add the Whipping Cream Mixture. Sauté until fragrant, about 30 seconds. Increase heat and boil until sauce is reduced to generous 3/4 cup, about 5 minutes. Add ravioli to sauce; toss. Season with salt and pepper. Divide between bowls. Sprinkle with toasted pepitas and Parmesan cheese shavings.

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