Butternut squash ravioli has got to be one of my most favorite pastas. I found these beautiful vegan ravioli made by The Pasta Shop in Oakland, CA. The filling consists of butternut squash, yams, chestnuts, breadcrumbs, ginger, allspice, cinnamon, and mace. Sounds almost like pie filling doesn't it?
Instead of putting a sauce all over ravioli, sometimes I like to just pan-fry the ravioli. For these butternut squash ravioli, I boiled the pasta al dente, and then pan-fried them with 2 tbsp of Soy-free Earth Balance until the edges were a golden brown.
I put the ravioli aside in a bowl, and then sauteed the onion, garlic, and thyme along with a little sea salt and some chopped up Chanterelle wild mushrooms in a tbsp of olive oil until the onion was soft and sweaty. I put the pan-fried ravioli into the saute mixture, and tossed everything together until well mixed, then placed on a serving plate.
I topped the ravioli with fresh chopped heirloom tomato, and noshed.
What a simple, heavenly dinner!
