The perfect combination of sweet and savory make this a great go-to for serving as a pasta course or as the main attraction.

Butternut Squash Ravioli with Cranberry and Tarragon Crumbled Goat Cheese

Cook butternut squash ravioli according to package instructions. Drain; set aside. 

While ravioli are cooking, melt butter in a large saucepan until completely melted, bubbling and beginning to brown.

Add cooked ravioli to melted butter. Remove from heat. Swirl pan gently to coat each ravioli in butter.

Divide ravioli between 4 plates. Top each serving with 2-oz. crumbled goat cheese. Garnish with freshly ground black pepper and a pinch of nutmeg.