Happy Thursday! I hope everyone is doing well. I have been testing out some new fall/Thanksgiving recipes recently. It is so crazy to believe that the holidays are right around the corner! This week I created a Pecan Butternut Squash Ravioli dish. I sautéed the ravioli with spinach and shallots. The chopped pecans on top gave this dish a nice sweet and crunchy taste. This is the perfect pasta dish to serve at Thanksgiving or any other gathering. It is very quick and easy to make. Stay tuned for more fall/Thanksgiving inspired recipes I will be sharing. Enjoy the rest of the week and weekend everyone!

Pecan Butternut Squash Ravioli

Serves: 3

Ingredients

1 package of butternut squash ravioli

1 small bag of fresh baby spinach

1 shallot, chopped

2 tablespoons butter

2 tablespoons pecans, chopped

Directions

Cook butternut squash ravioli according to package. Meanwhile, in a sauté pan over medium heat, melt butter. Add shallot and spinach to pan. Stir mixture for a few minutes until well combined. When butternut squash is done cooking add to sauté pan and stir. After butternut squash ravioli is combined and stirred well with spinach and shallot mixture, transfer to a plate. Chop pecans and sprinkle over butternut squash ravioli. Enjoy!