Air-Fried Cinnamon Sugar Butternut Squash Ravioli with Caramel Coconut Milk Ice Cream

Ingredients

• 1 box Cappello’s Butternut Squash Ravioli, thawed

• 2 eggs

• ½ cup almond flour

• ½ cup pecan flour

• 3 tablespoons coconut sugar

• 1 tablespoon cinnamon

• Cooking spray

• Caramel Coconut Milk Ice Cream

• Vegan caramel sauce (recipe below)

• Flaky sea salt

• Vegan Caramel Sauce:

• 1/2 cup light brown sugar

• 2 tablespoons dairy-free creamer

• 4 tablespoons vegan butter

Instructions

• Preheat air fryer to 350 degrees F.

• In a shallow bowl, beat the eggs. Place flours, sugar, and cinnamon in a separate shallow bowl and mix to combine. Dip ravioli in eggs, then in flour mixture, patting gently to help it stick.

• In two batches, arrange ravioli in a single layer on greased air-fryer tray. Spritz tops with cooking spray. Cook 3-4 minutes, then flip and cook until golden brown, 3-4 minutes longer.

• To make the vegan caramel sauce, combine brown sugar, dairy-free creamer, and vegan butter in a small saucepan and bring to a boil over medium heat. Reduce heat to low and continue cooking until caramel thickens, about 5 minutes.

• Serve the ravioli warm topped with ice cream, a drizzle of caramel sauce, and a sprinkle of flakey sea salt.