Ingredients:
1 package TCPC Sweet Potato Butternut Squash or TCPC Pumpkin (seasonal) Ravioli.
1 can of real whipped cream (or make your own sweetened fresh whipped cream).
2-4 Tbsp. butter.
Powder Sugar, for garnish.
TCPC candied walnuts chopped for garnish.
1 package TCPC Sweet Potato Butternut Squash or TCPC Pumpkin (seasonal) Ravioli.
1 can of real whipped cream (or make your own sweetened fresh whipped cream).
2-4 Tbsp. butter.
Powder Sugar, for garnish.
TCPC candied walnuts chopped for garnish.
Instructions:
Cook ravioli according to package directions.
Gently toss with 2 Tbsp. melted butter.
In a sauté pan, melt 1-2 Tbsp. butter and pan sear cooked ravioli in small batches until crisp and golden brown.
Repeat until you have cooked the remaining ravioli adding butter as needed.
Place on individual serving dishes. Sprinkle with powdered sugar. Top with whipped cream and candied walnuts.
Serve immediately and enjoy!
(Note: These are best served hot. Prepare more as needed.) N ;)
Cook ravioli according to package directions.
Gently toss with 2 Tbsp. melted butter.
In a sauté pan, melt 1-2 Tbsp. butter and pan sear cooked ravioli in small batches until crisp and golden brown.
Repeat until you have cooked the remaining ravioli adding butter as needed.
Place on individual serving dishes. Sprinkle with powdered sugar. Top with whipped cream and candied walnuts.
Serve immediately and enjoy!
(Note: These are best served hot. Prepare more as needed.) N ;)
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