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Butternut squash ravioli

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An Italian favorite, ravioli is delicious on its own. But for a complete meal, here are 8 delicious sides to serve with ravioli! And as if that isn’t spectacular enough, the pasta is also coated in a perfect broth or sauce and sprinkled with lots of nutty cheese. Enter your email below and we’ll send the recipe straight to your inbox! While I think this dish is perfection in a bowl, there are several ways to enhance your ravioli dining experience even further. Serve your ravioli with one or more of these side dishes, and you’re guaranteed to have a meal that you’ll never forget. From grilled veggies to the perfect loaf of bread, here are eight of the most fantastic dishes to serve with ravioli.

What ravioli needs is soft spongy bread to soak up all that beautiful sauce. You can always head to your local bakery to get a loaf of Focaccia or Ciabatta. But if you’re looking for a bit of adventure, you can make your own own Italian bread! All you need is flour, sugar, salt, and active dry yeast. Cipollini onions become incredibly caramelized and tender when roasted in balsamic vinegar or sauteed in butter. They won’t give off any of that strong, pungent flavor that their American cousins usually have. And, when paired with ravioli, you get a harmony of sweet and savory flavors that your tastebuds will surely enjoy.

It tastes especially fantastic with butternut squash ravioli. So if that’s what you’re making, you better have some broccoli rabe ready! Butternut squash ravioli has subtle and sweet flavors, so you’ll want to pair it with something bold and savory. And a nice serving of broccoli rabe with roasted peppers and tomatoes, coated in a romesco sauce fits the bill perfectly. Perfectly steamed asparagus is already delicious, but wrap them in smoky prosciutto and you’ve got a rich, savory combo. Serve this crunchy and flavorful dish with your ravioli for a well-rounded meal. If you’re making ravioli with light basil or tomato sauce, or a veggie or chicken stock, serve them with a side of beautifully roasted vegetables.

The best candidates for roasting are root crops. Think carrots, sweet potatoes, beets, turnips, and parsnips. Roasting these veggies brings out their natural sweetness, so it’s really the best way to cook them. Plus, it’s a breeze to make.

Just coat them in olive oil, salt, and pepper, and oven roast them for 15 to 20 minutes. You’ll know they’re done when you see some charred bits. Here’s an extra tip: be sure to slice your vegetables in uniform sizes. This will ensure that they cook evenly, so you won’t be left with undercooked or overcooked pieces. And don’t overcrowd the baking sheet. Give each piece a bit of space, otherwise, they will steam, not roast.

This snack is already delightfully addictive, but you know what makes them even more scrumptious? Combine these bite-size snacks with ravioli and you’ve got a perfect combo. You really can never go wrong when combining soft and crunchy textures. Plus, cheese and pasta always make an excellent pair. So, apart from some Italian bread, some good old-fashioned garlic bread works wonders with ravioli as well. You can never go wrong with pasta plus butter, garlic, and cheese. No matter what your sauce and filling are, these three elements will complement them well.

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