Butternut Squash Ravioli with Caramelized Onions

Prep Time 20-25 min. | Medium
Thaw in refrigerator.

1. Bring large pot of hot water to boil, add ravioli and cook until most ravioli float to the top (approx. 4-5 min.). Drain and set aside.
2. Meanwhile, heat saute pan over med. low heat, add pecans and heat 1-2 min. until toasted. Remove from pan and set aside.
3. In same pan, add onion blend, 1/4 tsp. kosher salt and heat 2-3 min. on med. heat until butter melts and is bubbling. Sprinkle baking soda over onion mixture and continuously stir for 4-6 min. until golden brown and caramelized.
4. Add white wine to caramelized onions and stir while cooking for 2-3 min. 5.Add cooked ravioli to sauce and toss gently to coat. Serve sprinkled with toasted pecans.

Prep Time 20-25 min. | Large
Thaw in refrigerator.

1. Bring large pot of hot water to boil, add ravioli and cook until most ravioli float to the top (approx. 4-5 min.). Drain and set aside.
2. Meanwhile, heat saute pan over med. low heat, add pecans and heat 1-2 min. until toasted. Remove from pan and set aside.
3. In same pan, add onion blend, 1/2 tsp. kosher salt and heat 2-3 min. on med. heat until butter melts and is bubbling. Sprinkle baking soda over onion mixture and continuously stir for 4-6 min. until golden brown and caramelized.
4. Add white wine to caramelized onions and stir while cooking for 2-3 min. 5.Add cooked ravioli to sauce and toss gently to coat. Serve sprinkled with toasted pecans.

FOOD SAFETY ALERT – CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough cooking. Store in freezer until ready to thaw or prepare.