Butternut squash ravioli with homemade chili oil crunch is going to end up being my new fall staple. (emojis) I picked up new ready- made butternut squash ravioli from Whole Foods Market 365 and mixed it with plum tomato sauce, nutritional yeast (i put it on EVERYTHING), salt and pepper. Topped with parmesan and watercress and a homemade chili oil crunch!
I’m honestly so excited for the fall-time and all the holidays coming up + this recipe is perfect for the transition into the new season!
Butternut Squash Ravioli With Homemade Chili Oil Crunch
1 package of Whole Foods Market 365 Butternut Squash Ravioli
1⁄2 package of Whole Foods Market 365 Plum Tomato Basil
1 T nutritional yeast
Salt and pepper to taste
Watercress, for garnish
Shredded parmesan, for garnish
Chili Oil Crunch
1/4th cup Chili Flakes
2 T ginger minced
About 6-7 cloves garlic minced 1 tsp kosher salt
1⁄2 cup Vegetable Oil
Boil your water and cook your ravioli according to the package instructions. Drain.
In the meantime, make your chili oil crunch by finely chopping ginger and garlic. Place in a bowl with salt, and thai chili flakes. Heat up your oil in another pot until VERY hot. Once hot, slowly pour over all the chili oil components and let bubble. Mix and set aside.
Mix in your tomato basil sauce, salt, pepper and nutritional yeast. Mix well. Top with watercress, shredded parmesan and your chili oil crunch!
*All ingredients were purchased at Whole Foods Market 365 in Santa Monica, CA! They have a few other locations including Long Beach (that JUST opened and is gorgeous! It also has some products not in other stores), and in Upland, CA.
This post is brought to you by Whole Foods Market 365. Thank you for supporting the sponsors that allow lindseyeatsla to create new recipes and content. All ideas expressed are honest and my own.
Keep up with me on Instagram at @lindseyeatsla!