Creamy Sage Butternut Ravioli

There are so many great fresh (or even frozen) raviolis available these days, filled with - you name it!  One of our favorite fillings is butternut squash (and lobster is pretty tops, also).

Here I complement the squash filling with browned fresh butternut squash, mushrooms and onions, all in a creamy sauce made so aromatic with fresh sage and hot red pepper flakes.  You can use whatever ravioli you like with most any filling - mushroom, spinach, or cheese.

But I'd top a lobster filled ravioli only with a creamy bisque sauce of heavy cream and cream sherry, thank you very much.
12 oz favorite butternut squash-filled ravioli
12 oz peeled and cubed butternut squash
10 oz mushrooms, sliced (or a can, drained)
1 small onion, diced
6 fresh sage leaves, sliced
2 cups heavy cream
red pepper flakes

Toss the onion, butternut squash and mushrooms in a large skillet with a dash of olive oil. Sauté the veggies until the onion and squash begin to brown and the squash becomes just soft to the tip of a knife.

Season with salt and pepper and toss in the sage leaves. Cook until the sage becomes fragrant.

Meanwhile bring a medium pot of salted water to a boil. Add the ravioli and cook according to package directions, until just al dente.

Add the cream to the veggies and bring to a slight boil to thicken the cream.

Drain the ravioli and distribute among four bowls. Top with creamy veggies.

Serves 4.