These ravioli are some of the best that I’ve had. I bought these from Misfits Market.
The ravioli were tossed in a butter/olive oil/garlic sauce with shallots, chives, parsley, a little cinnamon, nutmeg, salt and pepper.
The secret is not to get the ravioli too heavily coated with the sauce so the flavor of the butternut squash comes through.
Once these were served, I added some pomegranate seeds and sliced almonds.
Our veggie dish is cooked spinach (fresh or frozen is good) with chopped apples, dates, a splash of pomegranate vinegar, some balsamic vinegar and then also topped with sliced almonds. The earthiness and sweetness of the spinach tied in really well to the ravioli.
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