Ingredients

• 1 (9 oz) package store-bought brown butter butternut ravioli (or any ravioli)
• 1 cup store-bought butternut squash pasta sauce (or any pasta/marinara sauce)
• 1 Tbsp olive oil or butter
• 2 Tbsp grated Parmesan (or vegan alternative)
• 3 Tbsp Ronnie’s Giardiniera
• Cracked black pepper
• Fresh sage or parsley, for garnish (optional)
  

Instructions

1. Boil ravioli: Bring salted water to a gentle boil. Cook ravioli according to package directions, usually 3–4 minutes. Drain and toss with olive oil.
2. Warm sauce: In a skillet, heat sauce over low heat until hot and silky.
3. Combine: Add ravioli to the sauce, stirring gently to coat.
4. Finish: Spoon onto plates, top with Ronnie’s Giardiniera, Parmesan, and black pepper.
5. Garnish: Add a few sage leaves or chopped parsley for that cozy holiday touch.

Holiday Notes

• Quick enough for weeknights, special enough for December.
• The giardiniera adds color, heat, and crunch — like edible holiday confetti.
• Serve beside a glass of red wine or sparkling cider and a few candles for magical vibes.
  
  

See it being made: Ravioli

This recipe was prepared by @farmacyrevolution_