A quick and delicious Fall Favorite featuring Campbells Signature Butternut Squash Soup.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|butter||6 oz.||0 3/4 cups|
|olive oil||0 3/4 cups|
|garlic||7 oz.||1 332/997 cups|
|pumpkin seeds||8.5 oz.||3 3/4 cups|
|fresh sage leaves||0.75 oz.||0 5/8 cups|
|heavy cream||3 3/4 cups|
|frozen cheese ravioli||140 oz.||240 ea.|
|Parmesan cheese||2 oz.||0 3/4 cups|
|fresh sage leaves||1 bunches|
|1. In a sauté pan, melt butter and oil together over medium heat.
2. Add garlic and nuts/seeds. Sauté until garlic aroma is apparent but not burnt and nuts/seeds are lightly toasted.
3. Add sage to pan lastly.
|4. Pour one 8 oz ladle (1 cup) of thawed soup into sauté pan, warm and let simmer.
5. While constantly whisking, add heavy cream.
6. Season with black pepper to taste.
|7. Nestle ravioli into sauce. Coat with sauce and continue to cook until ravioli are warmed through.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
8. To Serve: Arrange 8 ravioli on plate, pour Butternut Squash sauce over top. Garnish with 1-1/4 teaspoons parmesan cheese and fried sage leaves. Serve immediately.
Cook ravioli al dente.
Additional varities of nuts/seed that can be used in this recipe: pine nuts, pecans, pumpkin seeds, sunflower seeds.