Dinner with Harris Teeter roasted butternut squash ravioli
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
BUTTERNUT SQUASH, RICOTTA CHEESE (PASTEURIZED WHOLE MILK, VINEGAR, SALT), PARMESAN CHEESE (PASTEURIZED PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), BREAD CRUMBS (WHEAT FLOUR, SUGAR, YEAST, SALT), ONIONS, BROWN SUGAR, DRIED CRANBERRIES, FRESH PARSLEY, SEA SALT, BUTTER, FRESH THYME, EGG WHITES, NUTMEG, OLIVE-CANOLA OIL BLEND, SAGE. PASTA: ENRICHED DURUM FLOUR (DURUM FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), FILTERED WATER, WHOLE LIQUID PASTEURIZED EGG, SEA SALT.
Harris Teeter, pasta by shape & type, serving 118 g. Ingredients as printed on the label.
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Other squash
- Sophia butternut squash risottoSophia
- Big Y butternut squash & apple soupBig Y
- Giant Eagle butternut squash soupGiant Eagle
- Real Foods kale & butternut squash pot pieReal Foods
- Culinary Circle butternut squash bisque, butternut squashCulinary Circle
- Taylor Farms butternut squash with appleTaylor Farms
- Cedarlane butternut squash casseroleCedarlane
- Culinaria butternut squash saladCulinaria
- Clearly Organic organic squash soup, butternutClearly Organic
- Our Family butternut squash soupOur Family