Ravioli With Butternut Squash Sauce

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 8 ounces commercial gluten-free ravioli (fresh or frozen)
• 1 tablespoon olive oil or 1 tablespoon butter
• 1/4 onion, sliced
• 1 garlic clove, chopped
• 1 lb butternut squash, peeled and cut into 1-inch cubes
• 400 ml vegetable stock or 400 ml water, and vegetable soup base
• 100 ml milk (almond, soy, whole milk, half & half, or heavy cream)
• salt and black pepper
• 1 tablespoon cilantro or 1 tablespoon parsley, chopped

Recipe

• 1 cook ravioli according to the package instructions.
• 2 in the meantime, heat olive oil or butter in a soup pan and sauté onion and garlic.
• 3 add squash and vegetable stock and cook until the squash becomes soft.
• 4 puree the sauce using a hand blender or blender.
• 5 add milk and adjust the taste with salt and pepper.
• 6 place ravioli in two dishes, pour the sauce, and top with chopped cilantro or parsley.
• 7 infuse love and serve!