Eventually I would love to make my own home-made pasta. But I figure I should practice a little more with flour before I get into projects like pasta. So for the time being store-bought works for me!
I love Rising Moons variety of ravioli “insides” and always stock up when they are on sale. Butternut Squash? The perfect fall variety. Shallot Cream Sauce? Makes it even better!
Cook pasta as directed. Heat 1 Tbsp of olive oil in pan and saute 1 minced shallot and 1 minced clove of garlic until soft. Add 3 Tbsp butter (I actually used Earth Balance because that is what I have and it worked fine) and heat until bubbly. Finish with 1/3 cup 1/2 & 1/2 and stir to heat and thicken. Toss with ravioli and top with freshly grated parmesan cheese.
It was a plate of creamy deliciousness with a hint of sweetness from the squash. i will be making this quick dinner again and again!