Butternut Squash Ravioli

It’s hard to find ravioli that’s dairy-free. Everyone seems to think ravioli has to be filled with cheese, but we prefer to think outside the noodle about what goes inside the noodle. We’ve interviewed hundreds of applicants for the job and are excited to welcome Butternut Squash Ravioli to our simple, real-food ingredient CREW! We’ve combined veggies with the creamy texture and subtly sweet flavor of Butternut Squash for the perfect complement to our grain-free, almond flour pasta. Who knew dairy-free ravioli could be so delicious? We’re pretty sure cows knew.

Dairy Free
Grain Free
Gluten Free
Vegetarian
Legume Free
Soy Free

Featured Recipe: Butternut Squash Ravioli Casserole with Marshmallows and Pecans

Butternut squash, egg, tapioca flour, almond flour, carrot, roasted onion (onion, water), celery, water, olive oil, xanthan gum, organic honey, sea salt, roasted garlic (garlic, water), orange juice concentrate, onion powder, garlic powder, thyme, black pepper, turmeric, nutmeg

Contains almond, egg

Made in a facility that also processes dairy.

1. Bring 3 quarts of water to a rolling boil in a large pot.
2. Gently place frozen ravioli into boiling water and cook for7 minutes and 30 seconds.
3. While you wait, google what a butternut is, and who squashed it.
4. Carefully remove cooked ravioli from water and serve with adeserving sauce. Enjoy!