Winter Squash & Sage Ravioli
This dish can be made with pumpkin, buttercup squash or butternut squash. Thanks to contributing editor Lauren White for sharing this recipe.
2 tablespoons olive oil
1 1/2 cup winter squash, cut into 1-inch cubes
1 yellow onion, diced
8 to 10 fresh sage leaves
Salt and pepper to taste
1 package frozen cheese ravioli
1 to 2 tablespoons butter
1 cup vegetable broth
1/4 cup shredded parmesan cheese
Preheat oven to 400. Toss squash, onion and 2 chopped sage leaves in oil, salt and pepper. Roast 20 minutes, turning once or twice, until tender. Cook ravioli according to package instructions. Melt butter in large skillet over medium heat. Fry sage leaves in one layer for one minute, flip and fry until crisp, about 1 minute longer. Remove from skillet, drain. Reduce heat to low, add broth, simmer. Add drained ravioli and squash/onion mixture. Adjust seasoning, garnish with fried sage and parmesan.
Serves 4.
From “Whole Foods Market Meals for Four Under $15.”