Butternut Squash Sauce for Vegan Ravioli

Nancy Olah

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4

Course: Easy Weeknight Meals

Cuisine: Italian

2 tablespoons extra virgin olive oil
1 red onion minced
1 large clove garlic minced or pressed
1 small butternut squash peeled, seeded, and chopped in small cubes
2 small mini yellow peppers diced
2 small mini red peppers diced
2 small mini orange peppers diced
1/3 cup dry white wine
1/2 lemon juiced
1/2 cup or more organic vegetable stock
2 Tofurky Chick'n & Apple Sausage 1/2 package, sliced lengthwise into quarters and then chopped
8-10 minced sage leaves
2 tablespoons minced flat leaf parsley
1 box Rio Bertolini's Vegan Tuscan Bean and Basil Ravioli
1 box Rio Bertolini's Vegan Butternut Squash Ravioli
Sea salt
Freshly ground black pepper

Put a large pot of water on to boil. Cover it with a lid so that it comes to a boil faster.
Heat the olive oil in a large skillet. Saute the red onion over low heat 6-7 minutes until translucent. Add the garlic.
Saute the cubed butternut squash for 8 minutes, adding the peppers after 5 minutes.
Add the white wine and cook for 3-4 minutes. Add the lemon juice, and then the stock.
Let everything simmer until the squash is tender (about 5-6 minutes more).
Add the sausage pieces, sage, and parsley, and cook 3-4 minutes.
Break the ravioli into pieces along the perforated lines. They come 12 to a box, so you will have 24 ravioli. Add about 2 tablespoons of salt to the boiling water. Add the ravioli to the briskly boiling salted water. Cook until the ravioli rise to the surface. Before draining, dip out a cup of the starchy pasta water in case you need it to thin the sauce.
Season sauce to taste and serve over the Rio Bertolini vegan ravioli. Thin the sauce with a little of the pasta water if needed. Enjoy!