16 - 20 ounces cheese ravioli
1 lb. mild Italian sausage
1 cup diced onion
2 cloves garlic, minced
2 cups peeled 1/2 - 3/4 inch cubed butternut squash
2 - 3 Tbs chopped fresh sage
one 15-ounce can diced tomatoes
approx. 1 - 2 cups chicken or vegetable broth
grated Parmesan cheese for garnish
Get a large pot of water going for ravioli and add a good splash of olive oil to a large, heavy bottomed pan and sauté about 1 cup of diced onion to soften.
Add two large minced cloves of garlic and cook that for a minute.
Add the Italian sausage and break that up and cook it to brown up.
When you're happy with that, add 2 cups peeled and 1/2 - 3/4 inch diced butternut squash, add 2-3 Tbs of fresh chopped sage, add one 15-ounce can of diced tomatoes and just enough chicken or vegetable broth to allow the squash to steam along.
Adjust the heat on the squash and cook it along until it's cooked through, but not too soft. Once it's close to that point, add the package of ravioli to the boiling water and cook that according to directions.
Drain the ravioli when they're done, but don't run any cold water over them.
Serve them up in individual bowls with some of the sauce over the top and finish with a sprinkling of grated Parmesan cheese.
Get most of the knife work done before you start cooking anything.