Fall Harvest Ravioli

Fall Harvest Ravioli

This savory dish features many of fall's most comforting flavors.

Directions:

  1. Preheat oven to 375°. Place pumpkin seeds on a cookie sheet and toast for about 5 minutes, or until becoming fragrant and golden brown. Set aside to cool, then coarsely chop.
  2. Bring a medium pot of water to a boil.
  3. In a large skillet, heat butter over medium-high heat until beginning to brown. Add garlic and cook until fragrant, about 30 seconds. Add tomato, okra and corn mixture and sauté to heat through.
  4. Add ravioli to boiling water and cook according to package instructions.
  5. While the pasta cooks, add butternut squash sauce to vegetable mixture. Bring to a simmer; season to taste with salt and pepper.
  6. Use a slotted spoon to add pasta to sauce mixture. If needed, add a ladle of pasta water to bring sauce to desired consistency. Toss to coat.
  7. Add cheese and toss to combine. If desired, garnish with toasted pumpkin seeds.

Recipe courtesy of Chef Kates,
ALDI Test Kitchen