This one is easy! Graham and I make it on nights we get home late (which is often) and need to throw something together in a few minutes. We keep our freezer stocked with Trader Joe's Butternut Squash ravioli just in case! I invented the dressing when we first bought Butternut Squash Ravioli and wanted an alternative to regular tomato sauces and cream sauces (which the internet recommended).
The sweetness of the maple syrup mixed with balsamic vinegar is great!
Ravioli Ingredients:
1 pack Trader Joe's Butternut Squash Ravioli
(found in refrigerator section, near hummus)
Basil Maple Dressing Ingredients:
10 fresh basil leaves
2 Tbs. sundried tomatoes
3 Tbs. real maple syrup
1 Tbs. balsamic vinegar
2 Tbs. olive oil
1 tsp. honey
1 tsp. rosemary
salt and pepper to taste
Add Butternut Squash Ravioli to a pot of boiling water. Boil 10 minutes, watching carefully so ravioli doesn't explode. Believe me, you don't want the squash filling to ooze out into the water.
Chop basil leaves and sundried tomatoes. Combine with all other ingredients, except ravioli, in a small dish. Do not heat, let sit for 10 minutes at room temperature.
When Ravioli is finished cooking, strain but do not rinse. Divide evenly into two shallow bowls. Pour dressing over ravioli.
Enjoy immediately!
As a start, I dug out some old pots, a leftover bag of planting soil from last year, and some seeds. I also stopped at a local garden store to buy some mini plants....herbs, peppers, and tomatoes. Then I let the fun begin!
