Butternut Squash and Pumpkin Ravioli with Spiced Cider Cream Sauce

Ingredients

• 8 Lilly’s Butternut Squash Ravioli OR
  3 Lilly’s Jumbo Pumpkin and Mascarpone Ravioli OR
  5 ounces Lilly’s Sweet Potato Gnocchi
• 1/2 cup basic cream sauce (or our Basic Alfredo Sauce)
• 1 tbsp. apple cider concentrate
• 1 tbsp. crushed candied walnuts or pecans
• 1 tbsp. dried cranberries

How to Make It

1. Prepare cream sauce according to instructions.
2. Boil pasta for 3 to 6 minutes, or until desired texture.
3. Toss ravioli with cream sauce, plate, then drizzle with apple cider concentrate; sprinkle with nuts and cranberries to serve.