Butternut Squash Ravioli With Cranberry & Tarragon Crumbled Goat Cheese 4 servings 10 min prep time 30 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* The perfect combination of sweet and savory make this a great go-to for serving as a pasta course or as the main attraction. Ingredients1 pound butternut squash ravioli 4 ounces Vermont Creamery Sea Salt Cultured Butter- 86% Butterfat 1 ( container ) Vermont Creamery Cranberry & Tarragon Goat Cheese Crumbles Ground pepper, for tasting Freshly grated nutmeg , optional Directions 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. Related Recipes Herb Butter Roasted Turkey Breast Herbed Pasta with Morel Mushrooms Potato, Garlic, & Leek Soup Market Day Tagliatelle Pan-Roasted Green Beans with Candied Almonds and Fresh Goat Cheese Pistou of Summer Veggies