Autumn Ravioli with Butternut and Sage

Menu Part: 
Cuisine Type: 
24 4-ounce portions

With fresh butternut squash and vegan ravioli, this seasonal dish is a perfect way to beat the cold.


3 lb. butternut squash
6 oz. 1/2-in. diced onions
4 tbsp. olive oil
2 cups water
2 tbsp. vegetable base
1 1/2 tsp. ground spice
3/4 cup parsley
1/2 tsp. ground black pepper
3/4 tsp. salt
3 lb. precooked vegan ravioli
2 tbsp. Smart Balance Butter Alternative


  1. Place squash and onions on sheet pan and toss with oil, water and seasonings.
  2. Roast in 375°F oven, until deep golden brown and soft.
  3. Place ravioli in 2-inch hotel pans and distribute squash mixture over ravioli.
  4. Dot with dollops of smart balance and add broth to each pan.
  5. Place parchment paper over mixture and wrap with tin foil.
  6. Cook until ravioli reaches 165°F, about for 20 to 25 minutes.
  7. Unwrap pan and garnish with fresh-chopped parsley.

Recipe by University of Connecticut

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