butternut squash ravioli with mushrooms

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  • 1 pound(s) squash ravioli
  • 5 tablespoon(s) unsalted butter
  • 8 ounce(s) sliced baby portabello mushrooms
  • 4 clove(s) garlic thinly sliced
  • 3 tablespoon(s) shallots
  • 2 tablespoon(s) fresh parsley
  • 2 tablespoon(s) fresh sage
  • 1 teaspoon(s) kosher salt
  • 1/2 teaspoon(s) ground black pepper
  • toppings parm cheese ground pepper chopped parsley


  1. Prepare squash. Melt 2 tablespoons butter saute mushrooms 3-5 minutes. Add garlic and shallots saute 2 minutes
  2. Melt remaining butter brown over medium high heat 2-3 minutes add parsley and sage and mushroom mixture. stir and add ravioli and toss gently. Stir in salt and pepper. Serve immediately with desired toppings
March 2012

This recipe is a personal recipe added by PamMeyer and has not been tested or endorsed by MyRecipes.

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