Butternut Squash Filling is Why Ravioli Was Invented, Right?

The first time I had butternut squash ravioli it was thanks to a Lean Cuisine a few years ago. Now, before you question my tastes, just know it was actually really, really good. Lately I have been meaning to make ravioli the kind of homemade/kind of lazy way, using wonton wrappers, but when I found frozen butternut squash ravioli sans cheese in the freezer section for under $4, I figured that would be way better- and way easier. I did, however, go ahead and make a sauce from scratch and fancy it up with lots of veggies to compensate.


So, here's dinner. On the floor. In front of our sliding glass door. Here in Colorado-Land it's about to start getting dark around 4:30, and anything that is even remotely sauce-y looks super gross and slimy under our dining room lights, so I have to work to get any kind of natural light. This photo doesn't do this yummy pile of deliciousness justice though. Despite being pre-made, the ravioli was really good and well seasoned. I made a creamy garlic sauce with about 5 cloves of fresh garlic, half a cup of unsweetened coconut milk, some olive oil, and various spices of paprika, thyme, basil, rubbed sage, and a sprinkle of flour and some vegan butter to thicken it up. I cubed a large 'bella mushroom and thinly chopped three big rainbow chard leaves, sauteed them in light oil, and then tossed them in the sauce. When the ravioli was done cooking it too was tossed in, and chopped roma tomatoes were added at the very end, just so they were warmed through but not cooked down. Everything except the 'bellas came from our CSA, and you could really tell with the tomatoes- they had such a good flavor.


Because the main dish was pretty decadent thanks to the creamy sauce I wanted to keep things light on the side. Broccoli, squash, carrot, and chopped rainbow chard were tossed in a very light coating of rosemary balsamic dressing, then topped with chia seeds and a handful of trail mix- pistachios, almonds, walnuts, sunflower seeds, brown and golden raisins. Everything except the chia seeds/trail mix came from our CSA. I'm going to miss my weekly dose of local, fresh picked, organic food once winter rolls around. There are a few winter farmers' markets, but it's not *quite* the same. While I don't miss living Texas I have to say to those of you that have a year round growing season- you're very lucky.

Check out www.localharvest.org to see what CSA's and farmers' markets are available near you. Usually they're somewhere around $30 a week, and you get a ton of food. Plus you're cutting down on emissions from eating locally, the food is fresh and better for you, and it's often organic as well. You'd be surprised what's out there- Dallas is far, far, away from being remotely "green and crunchy" and yet there is a CSA with drop off points in 3 different areas of the metroplex. You might discover an entire underground of local food advocates right under your nose!