DAY 4: Autumn Ravioli, Toasted Challah, and Green Salad

Autumn Ravioli

  • 1 pkg Rising Moon Butternut Squash Ravioli

  • 1 Tbsp olive oil

  • 2 cloves garlic, minced

  • ¼ cup hazelnuts, chopped

  • ¼ cup dried cranberries

  • ¼ cup Romano cheese

Instructions

Cook pasta according to package directions. Sauté garlic, hazelnuts and cranberries in oil until nuts are toasted. Toss with ravioli; sprinkle cheese over top.

Toasted Challah & Green Salad

Instructions

To make toasted challah, slice and butter bread; broil until browned.

Add remaining ½ can pineapple chunks to green salad left from Day Two.

Save for later: ¼ cup Romano, ¼ loaf challah, ¼ cup hazelnuts