Butternut Squash Ravioli with Goat Cheese


  1. Heat 1 tablespoon. of olive oil in a saute pan over medium-high heat. 
  2. Saute kale until wilted and bright green in color, about 2-3 minutes.
  3. Season to taste with salt and pepper.
  4. Heat ravioli per manufacturer's instructions.
  5. Add pine nuts and warm ravioli to the pan and saute until ravioli are light golden brown on each side, about 5-7 minutes.
  6. Place on serving platter and garnish with remaining 1 tablespoon of olive oil, crumbled goat cheese and balsamic glaze.


  • 2 Tbsps. balsamic glaze
  • black pepper, ground, to taste
  • 1 cup kale, packed, bite sized pieces
  • 3 Tbsps. Nature's Best Dairy® Cheese Crumbles, Goat
  • 2 Tbsps. Piancone® Oil, Olive, Extra Virgin, divided
  • 6 Piancone® Ravioli, Butternut Squash, Half Moon
  • 1 Tbsp. pine nuts, toasted