Fall Pasta Salad
Serves: 4 servings
  • 1 handful toasted hazelnuts
  • 1 cup caramelized onions
  • 1 cup roasted butternut squash cut into cubes
  • 1 package fresh ravioli or other stuffed pasta, your choice of fillings (I used mushroom)
  • 1 bunch swiss chard, deveined and cut into strips
  • ½ cup grated parmesan cheese plus more for garnish
  • chopped chives or parsley for garnish
  • salt and pepper to taste
  • olive oil
  • red pepper flakes (optional)
  • juice and zest of a lemon
  1. If the hazelnuts, onions and butternut squash aren't already prepared, do that before starting the pasta.
  2. Cook the pasta according to the directions on the package. Drain and toss in a small amount of olive oil to prevent sticking.
  3. While the pasta is cooking brown the butternut squash in a small amount of olive oil to make the "croutons"
  4. Heat a small amount of olive oil and red pepper flakes in a large skillet. Add the onions and warm through. Stir in the swiss chard and when it wilts, add half the toasted hazelnuts and the grated cheese. Season with a nice squeeze of lemon juice, salt and pepper.
  5. Gently add the ravioli and stir to mix with the chard.
  6. To serve, transfer the chard and ravioli to a platter and garnish with the remaining hazelnuts, chives, lemon zest and more cheese.
Recipe by Lydia's Flexitarian Kitchen at https://lydiasflexitariankitchen.com/fall-pasta-salad/