Easy Dinner for One

standard March 30, 2010 1 response

Since the husband had a conference one day last week and was going to be home late, I had planned on eating leftovers for dinner. But then I discovered the bag of butternut squash ravioli I had picked in amazement up at Whole Foods a while back. I knew I had a recipe somewhere for homemade butternut squash ravioli that I had never had the time to actually make, so this was a good alternative. So when I found the bag in the freezer, I went looking for the recipe to find the sauce I needed to make to pair with it. Lucky for me, it was nowhere to be found. So I looked it up on myrecipes.com and tried to come up with an alternative. What ended up on my plate was pure heaven.

Butternut Squash Ravioli with Cranberry-Sage Brown Butter Sauce

Ingredients:

  • 1 package frozen whole wheat butternut squash ravioli
  • 2 T Earth Balance
  • 1 tsp dried sage
  • 1/4 c walnuts, chopped
  • 1/4 c dried cranberries

Steps:

  1. Heat a pot of water on the stove, and cook ravioli according to package directions, usually 7-10 minutes. Drain.
  2. Toast walnuts in dry skillet for a couple of minutes. Add Earth Balance. Once melted, add sage and cranberries. Cook for a few minutes until butter browns. Season with salt and pepper.
  3. Toss with ravioli. Grate with a little vegan parmesan, if desired.
  4. Enjoy a mouthful of deliciousness!

This is probably enough for two, depending on the size of the package of ravioli you get. Mine was pretty small, and I ended up eating the whole thing  anyway Рit was that good. You can double the sauce ingredients to serve 4 if you have more ravioli.