It seems to me that no sooner have the last of the trick-or-treaters gone home to sort out their bounty and I have polished off any remaining Halloween candy, that the holiday season is standing at the front door. Whether you are in a state of quiet calm or crazy chaos when you open that door, it always helps to have a few go-to-recipes that will save the day.
Butternut squash ravioli in a light tangy dressing, combined with goat cheese that melts just the right amount when sprinkled over the warm pasta, provides you with not only a healthy and satisfying meal, but a very colorful presentation.
I have served this in a large platter for a buffet, brought to pot-lucks (with “Mmm, this is good and very different” comments) and served in individual plates for a holiday luncheon (with a plate of pignoli for dessert). Warm Ravioli Salad also makes a delightful and unexpected Primi Piatti (first course) to your Thanksgiving or Christmas dinner.
- 1/4 cup water
- 3/4 cup apple cider vinegar
- 1/2 red onion, thinly sliced
- 1 cup dried cranberries
- 1/2 cup olive oil (Delicate)
- 16 ounces butternut squash ravioli
- 6 ounces goat cheese
- 3/4 cup walnuts, toasted, chopped
- Fresh baby spinach
- In a small saucepan, combine water, apple cider vinegar, red onion, cranberries and oil. Cook over medium heat, bringing to a boil, simmer 20 minutes.
- Cook ravioli, drain.
- On a large platter, arrange fresh spinach leaves, spoon ravioli on top, crumble goat cheese over the ravioli, then pour the dressing over everything, which will cause the spinach to wilt slightly, the goat cheese to soften and you to say, well, that was easy!
- Sprinkle with chopped walnuts and serve.