I don't know about you, but pasta speaks to my soul. This butternut squash ravioli with a tomato sage sauce and roasted asparagus is just the thing I need when I am short on time, but craving big flavor. I get a major boost in ease by using pre-made, certified vegan, butternut squash ravioli that I picked up in the natural foods department at a local grocery store. It is seasoned perfectly, and other than the fact that it is not made with whole wheat pasta, I have absolutely no complaints.
The sauce recipe that I used is slightly modified from the one here, I just made an, ahem, improvement or two :) Believe me when I say that you could serve this to any omnivore and they would rave about it! It's that good!
So how did this deliciousness come to be? Read on my friends...
What you need:
- 2 8oz packages Rising Moon Organics Butternut Squash Ravioli
- 1 bunch asparagus, trimmed
- 1-2 tbsp extra virgin olive oil, divided
- 4 lg cloves garlic, minced
- 1/2 shallot, thinly sliced
- 5 lg (or 7 small) Roma tomatoes, seeded and chopped
- 4 tsp chopped fresh sage
- salt, pepper and garlic powder to taste
Preheat your oven to 425 and wash, trim and pat the asparagus dry.
Lay the asparagus in a single layer on a baking sheet and drizzle lightly with olive oil. Sprinkle with salt, freshly ground black pepper and garlic powder to taste. Roast in the oven for 15-20 minutes until easily pierced with a fork. The cooking time will depend on the thickness of the asparagus.
Meanwhile, Bring a large pot of water to a boil and cook ravioli according to the package directions.
Once the ravioli is cooking, heat 1-2 tbsp of the olive oil in a large skillet over medium heat. Add the garlic and shallots and cook for 1-2 minutes. Add the tomatoes and sage, stirring for another minute or two. Add salt and freshly ground black pepper to taste. Serve over the ravioli and asparagus and enjoy!
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