Butternut squach ravioli

Ingredients: 

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• 2 tablespoons extra virgin olive oil*
• 1 1/2 cup (1 small) butternut squash, cut into 1-inch cubes
• 1 yellow onion, diced*
• 8 fresh sage leaves
• Salt and pepper to taste
• 1 ( ounce) package frozen cheese ravioli*
• 2 tablespoons butter*
• 1 cup vegetable broth*
• 1/4 cup Whole Creamery™ Shredded Parmesan Cheese
• Method: 

  
  

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  Preheat oven to 400°F. Toss squash, onion and 2 chopped sage leaves in oil, salt and pepper. Transfer to a roasting pan and roast 20 minutes, turning once or twice, until tender. Cook ravioli according to package instructions. Melt butter in a large skillet over medium heat. Fry sage leaves in one layer for 1 minute. Flip and fry until crisp, about 1 minute more. Remove from skillet to drain. Reduce heat to low, add broth and bring to simmer. Add drained pasta and butternut squash/onion mixture. Adjust seasoning, garnish with fried sage and sprinkle with cheese.
  Nutritional Info: 

  PER SERVING:240 calories (140 from fat), 16g total fat, 6g saturated fat, 25mg cholesterol, 650mg sodium, 20g carbohydrate (3g dietary fiber, 5g sugar), 6g protein