Butternut Squash Ravioli with Pumpkin Sage Sauce


Oh, Fall. Glorious  you are. In an effort to reduce our grocery budget and incorporate more veggies in our diet this meal was born. Thankfully Fall flavors are exceptionally awesome and are perfect for eating cheaply, quickly, and easily. This meal from start to finish could easily be done in less than 30 minutes. (Did you hear that, Rachael Ray?!) To jazz it up (and increase fat content) you could add ground sausage, substitute the milk for cream, mix in cheese ravioli…the possibilities are endless! Chris would have preferred some protein in the meal, I’m sure, and some grilled chicken would have been great on top or atop the Cesar salad I served with the meal.

Enjoy!

INGREDIENTS
1 pkg frozen, or refrigerated, butternut squash. (Ours came from the frozen section at Kroger)
2 T butter
1/3 red onion, diced
2 t diced garlic
10 sliced button mushrooms (or portobello’s would be a great substitution)
1 can organic stewed tomatoes. (Ours came from Costco)
3 beef bouillon cubes mixed into three cups of water.
2 tsp. sage.
1 tsp. pepper
2 t. parsley
1 c whole milk
1/4 c pureed organic pumpkin (pure pumpkin, without seasoning. Again, found ours at Costco)
*note: there is a recipe on the back of the frozen ravioli that has a Sage Cream sauce. The recipe above is adapted from that to make it healthier by adding more vegetables and less fat.*

METHOD
Melt butter in a large stock pot and sautee onion, garlic, and mushrooms until tender-about 5 minutes. To this add the tomatoes, beef stock, sage, pepper, and parsley. Allow to simmer for 30 minutes and add pumpkin. Once mixed together add uncooked ravioli. Allow ravioli to cook until tender- about 7 min for frozen and 3 min for refrigerated. Add milk once cooked and allow flavors to come together for additional cooking time. We had about 15 minutes to spare and allowed the pasta to absorb some of the goodness. This sauce will be thin. You could thicken it by making a roux with flour or cornstarch plus some of the liquid from the sauce. Allowing the sauce to cook longer will reduce its volume and also yield a thicker base.

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