Time: 15 minutes
Serves: 4 – 6 people
This is a total cheat breakfast as I buy the ravioli. You can make the ravioli yourself (look for upcoming recipe). But this is for those mornings when you need some big energy and have little time! This still counts as including: vegetable, seeds, dairy and grain! Comments from my peanut gallery: 13YO daughter – ravioli too salty, but sauce is amazing for breakfast… Hubby – likes it, reminds him of pumpkin pie for breakfast, but needs a side dish of fresh fruit with texture, like melon and pineapple… My 17 & 19 YO sons: serve with a poached egg and some bacon! Overall: Family said “make it again”!
964 g bag of butternut squash ravioi
Water to boil ravioli
½ cup heavy cream
½ cup butter
¼ cup maple syrup
Dash cinnamon (1/4 tsp)
Pepitas (toasted, salted pumpkin seeds) to garnish
Boil water in large pot. Add ravioli and cook according to directions – about 3 – 5 minutes.
In large skillet, melt butter, slowly add in cream, maple syrup and cinnamon. Stir continually on low.
When ravioli is boiled, drain and add to skillet. Toss the ravioli in the sauce.
Plate the ravioli with lots of sauce and garnish with pepitas.
Quick Tip – if in a huge hurry, then skip the sauce, and toss the hot ravioli in a large bowl with butter, a dash of cinnamon and drizzle on syrup. Extra bonus: This also cuts down on dishes to wash afterwards!