Mushroom Ravioli with Roasted Butternut Squash Sauce

Prep time: 15 minutes

Cook time: 45 minutes

Servings: 4

Calories per serving: 469

1. Preheat oven to 425 degrees F. 
2. Prep the veggies:
   1. Peel the butternut squash. Cut in half lengthwise, scoop out the seeds, then cut into a 2-inch dice.
   2. Peel the red onion. Cut off the ends, cut into quarters, then separate the pieces.
   3. Peel the garlic.
3. Place all the vegetables on a large baking sheet lined with a silicone baking mat. Add olive oil, salt, pepper, and a pinch of red pepper flakes. Roast for 30 minutes, tossing halfway.
4. When the vegetables are almost finished roasting, bring a pot of salted water to a boil.
5. When the vegetables are done, place them in a blender or food processor along with the vegetable broth and blend until smooth and creamy.
6. Melt the butter in a large saucepan over medium-low heat. Add the thyme and sage and cook, stirring continuously, until the butter begins to brown, about 5 minutes. Increase the heat to medium, then add the white wine. Cook for 4-6 minutes, stirring occasionally until the liquid has reduced to about half.
7. Cook the ravioli per package instructions, 5-7 minutes. Drain.
8. Add the roasted vegetable puree to the pan with the butter. Season with additional salt and pepper. Heat the sauce for a few minutes, then stir in the freshly grated Parmesan cheese. 
9. To plate, spoon the sauce on the bottom of a plate or bowl. Add a few pieces of ravioli, then spoon more sauce on top. Garnish with additional thyme, sage, and Parmesan.