Butternut Squash Ravioli with Mushrooms

Name: Butternut Squash Ravioli with Mushrooms
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 227 grams package sliced baby portobello mushrooms; 6 Tbsps butter, divided; 454 grams packages refrigerated butternut squash-filled ravioli; 2 Tbsps chopped fresh flat-leaf parsley; 1 Tbsp thinly sliced fresh sage; 4 garlic cloves, thinly sliced; 1 teaspoon kosher salt; 8 servings Toppings: freshly shaved Parmesan cheese, freshly ground pepper, chopped fresh parsley; 0 teaspoons freshly ground pepper; 3 Tbsps sliced fresh shallots

Butternut Squash Ravioli with Mushrooms might be just the main course you are searching for. This recipe serves 8. This recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains around 12g of protein, 16g of fat, and a total of 231 calories. Head to the store and pick up garlic cloves, kosher salt, toppings: freshly parmesan cheese, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a gluten free and primal diet. This recipe is typical of Mediterranean cuisine.

Instructions

Prepare ravioli according to package directions. Keep warm.

Ingredients you will need

Ravioli

Melt 2 Tbsp. butter in a large skillet over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add mushrooms; saut 3 to 5 minutes or until lightly browned.

Ingredients you will need

Mushrooms

Add garlic and shallots; saut 2 minutes or until tender.

Ingredients you will need

Shallot

Garlic

Remove from skillet. Wipe skillet clean.

Equipment you will use

Frying Pan

Melt remaining 4 Tbsp. butter in skillet over medium-high heat; cook 2 to 3 minutes or until lightly browned. Stir in parsley, sage, and mushroom mixture.

Ingredients you will need

Mushrooms

Parsley