In need of some yummy gluten-free recipes for fall dinners? If so, look no further!
Check out two delicious ravioli dishes below, courtesy of Three Bridges!
Gluten-Free Butternut Squash Ravioli with Brussels Sprouts and Pancetta
Prep Time = 10 minutes
Cook Time = 30 minutes
Servings = 2
9 oz package of Three Bridges Gluten Free Butternut Squash Ravioli
2 cups of Brussels sprouts, quartered
1⁄2 of a red onion, thinly sliced
A pinch of red chili flakes
4 oz of pancetta, diced
1⁄2 of a lemon, thinly sliced
2 tbsp of butter, salt to taste
In a large, heavy bottomed pot, add the pancetta and a splash of water and cook over medium high heat until the fat is rendered and the pancetta is lightly crisp.
Meanwhile, bring a large pot of water to a boil. Add ravioli and cook according to directions. Drain, cover and keep warm.
Add the Brussels sprouts to the pancetta and cook, stirring frequently.
After 5 minutes, add the red onion, chili flakes and sliced lemon.
Continue cooking until the onion is soft and the Brussels sprouts are fully cooked and lightly caramelized. Add a splash of water and butter, swirling to coat everything in a nice, smooth sauce. Season with salt.
Gently toss the ravioli with the sauce and cover ravioli completely with sauce. Serve and enjoy!
Gluten-Free Five Cheese Ravioli with Artichoke Sauce
Prep Time = 5 minutes
Cook Time = 10 minutes
Servings = 2
9 oz package of Three Bridges Gluten-Free Five Cheese Ravioli
3 cloves of garlic, thinly sliced
2 tbsp of extra virgin olive oil
1 1⁄2 cup of canned artichokes, drained and coarsely chopped
1 tbsp of fresh lemon juice
2 tsp of parsley, chopped
Kosher salt and pepper to taste
1 tbsp of parmesan cheese, grated
1 tbsp of coarse breadcrumbs
Boil a large pot of water. Add ravioli and cook according to instructions on package. Drain, cover and keep warm.
Cook garlic and olive oil in a medium-sized skillet over low heat until garlic is soft and fragrant.
Add artichokes and ½ cup of water to skillet and increase heat to medium and cover. Cook on medium heat until the artichokes fall apart and water has nearly evaporated.
Add lemon and parsley to the pan then season to taste with salt and black pepper.
Toss ravioli in sauce and cook until ravioli are reheated.
Top with parmesan cheese and breadcrumbs. Enjoy!