NORCAL BUTTERNUT SQUASH RAVIOLI

Directions

1. Step 1

   Sauté mushrooms, onion and garlic in olive oil in a stockpot for 5 minutes, or until vegetables are tender.

2. Step 2

   Add Angela Mia® Spaghetti Sauce, wine, salt and pepper.

3. Step 3

   Bring to a simmer; reduce heat to medium-low; and cook for 15 to 20 minutes.

4. Step 4

   To make ONE PORTION: In a large pot of boiling water, cook five pieces of butternut squash ravioli for 3 to 5 minutes or until they float on top of the water.

5. Step 5

   In a 6-inch skillet, heat 1-1/2 cups sauce over medium-high heat; add ravioli and toss to coat.

6. Step 6

   Transfer to a serving plate; top ravioli with 1 tablespoon pumpkin seeds and 1 teaspoon grated Parmesan cheese.

7. Step 7

   CHEF'S NOTE: Use Angela Mia® No Salt Added Spaghetti Sauce to reduce the sodium contributed by the spaghetti sauce. Also, pumpkin ravioli can be substituted for butternut squash ravioli.