9
Dec
Ingredients:
1/2 oz | Olive Oil |
1 tbl | Butter Cubed Cold |
3 oz | Half diced Roasted squash |
6 ea | Garlic Cloves Smashed |
1/2 oz | Sliced Yellow Onion |
2 tbl | Butter Cubed Cold |
1-1/2 oz | Balsamic Shallot Sauce |
1 oz | Spinach Leaves |
Pinch | Salt and Pepper |
9 ea | Butternut Squash Ravioli |
1/2 oz | Crumbled Goat Cheese |
1/2 oz | Parmesan |
1 ea | Grilled Chicken Breast |
Pinch | Parsley Garnish |
Procedure:
- Add oil and butter medium-high heated saute pan and allow to brown.
- Next add squash, garlic and onions and saute.
- Add butter and balsamic sauce to pan and heat.
- Add heated ravioli, spinach, salt & pepper and toss just wilting the spinach remove from heat.
- Place six ravioli in a circle, pour half sauce over, mound remaining three ravioli in center and cover with sauce.
- Cut chicken in five slices place in a star from center of plate.
- Top with crumbled goat cheese and parmesan.
- Garnish with parsley.