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Butternut + Amaretto Ravioli

It’s a regular Thursday feast, people! Fall flavors galore. Honestly though, is there a better early fall filling for your ravioli than butternut + amaretto?  Nope. We’ll be coating it in a brown butter sauce with squash and topping it all off with marcona almonds and fluffy ricotta. Speaking of fluffy, you’re getting focaccia too, plus Farmer Ray’s salad mix and a simple maple-dijon dressing. Heaven, people! Enjoy it all. 

What’s in your bag:

  • Raviolis
  • Brown butter sauce
  • Marcona almonds
  • Whipped ricotta
  • Mixed greens 
  • Maple dijon vinaigrette
  • Focaccia 

What you’ll need from home:

  • Large pot
  • Salt
  • Small saucepan
  • Strainer
  • Mixing bowl
  • Salt + pepper

Total prep time: 10 minutes


The Ravioli + Sauce

  1. Put a large pot of salted water on to boil.
  2. Once your water is boiling, cook those ravis for about two minutes only! When they rise to the top, they’re done!
  3. While you wait for them to cook, pour the sauce into a saucepan and warm it over medium until it simmers. 
  4. When the raviolis are floating happily at the top, strain them and add them to the warmed brown butter sauce. 
  5. Stir to evenly coat the raviolis.

The Salad

  1. Throw the salad in a mixing bowl.
  2. Add the maple dijon vinaigrette, season with s+p and mix mix mix! 

The Focaccia

  1. Just toast it up in the toaster oven! 

Plate up the sauce-y ravioli, salad, and focaccia. Add a dollop of the whipped ricotta onto the raviolis and sprinkle some marcona almonds on there, too. 


That’s it! Dinner solved, dinner served. #weareWECO

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