Butternut Squash Ravioli with Brown Butter Sauce & Dark Chocolate

This dish carries some weight. It's not exactly health food. It is food coma-inducing goodness and I loved every second of it. When I typically make the Rising Moon Organics Butternut Squash ravioli I usually just toss it with some olive oil and sprinkle some of my vegan parmesan on it and spice it with nooch, sage, coriander, sea salt, and liberal cracked pepper. Except for that one time where I had some pumpkin seeds lying around so those got tossed into the mix.

Dark chocolate makes everything better, I shouldn't have to tell anyone that. Invite brown sugar and butternut squash to the party and you've got a rager happening on your plate.

Butternut Squash Ravioli with Brown Butter Sauce & Dark Chocolate

Serves 2

Ingredients:

• 1 Package Butternut Squash Ravioli (Rising Moon Organics is vegan and delicious.) 
• 1/4 cup Earth Balance (or vegan butter of preference) 
• 1/2 cup Brown Sugar 
• 1/4 cup Vegan Parmesan (see note below.) 
• 1/4 cup pine nuts 
• 1 bar dark chocolate 

Instructions:

1. Prepare ravioli to package directions. In a smaller sauce pan on medium heat, melt the butter and mix in the brown sugar until it dissolves. Simmer the sauce until it thickens. It will thin out a little when you mix it with the ravioli. 
2. In a non stick frying pan, lightly toast your pine nuts until they are slightly golden. 
3. Remove the brown butter sauce from heat. Mix in the vegan Parmesan and toasted pine nuts. Drain your ravioli and gently mix them into the sauce. 
4. Plate your ravioli and sprinkle with dark chocolate. (You can just smash it in the wrapper or chop it up if you're feeling less savage.) 

Vegan Parmesan:

• 1/2 cup raw cashews 
• 1/3 cup nutrional yeast 
• 1/2 tsp. sea salt 
• 1/2 tsp. garlic powder 

Instructions:

1. Process in a blender until it resembles Parmesan cheese. 

Sauce recipe adapted from: Favorite Family Recipes