Butternut Squash Ravioli With Cranberry & Tarragon Crumbled Goat Cheese

4 servings
10 min prep time
30 min total time

The perfect combination of sweet and savory make this a great go-to for serving as a pasta course or as the main attraction.


1 pound butternut squash ravioli

4 ounces Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat

1 ( container ) Vermont Creamery Cranberry & Tarragon Goat Cheese Crumbles

Ground pepper, for tasting

Freshly grated nutmeg , optional


  • STEP 1

    Cook butternut squash ravioli according to package instructions.

  • STEP 2

    While ravioli are cooking, melt butter in a large saucepan until completely melted, bubbling and beginning to brown.

  • STEP 3

    Add cooked ravioli to melted butter. Remove from heat. Swirl pan gently to coat each ravioli in butter.

  • STEP 4

    Divide ravioli between 4 plates. Top each serving with 2 ounces crumbled goat cheese, a grind of black pepper and a trace of fresh nutmeg.