Ingredients:

For the Ravioli:

• Butternut Squash Ravioli, 1 package (Trader Joe’s)

• Pumpkin Ravioli, 1 package (Trader Joe’s)

• Salt for boiling water, 1-2 tsp

For the Sauce:

• Unsalted Vegan Butter, 6 tablespoons (3/4 stick)

• Fresh Sage Leaves, 1/4 cup, finely chopped

• Dried Parsley- 1 tbsp

• Nutmeg Powder- 1/2 tsp, dried

• Shaved Almonds, 1/4 cup

• Salt, 1/4 teaspoon (adjust to taste)

• Black Pepper, 1/4 teaspoon (adjust to taste)

• Grated Parmesan cheese for garnish (optional)

Instructions:

1. Cook the Ravioli:

   • Bring a large pot of salted water to a boil.

   • Add the butternut squash and pumpkin ravioli to the boiling water.

   • Cook according to the package instructions until the ravioli are tender but still firm to the bite, usually 4-6 minutes.

   • Drain the ravioli and set them aside.

2. Prepare the Brown Butter Sage and Shaved Almond Sauce:

   • In a large skillet or pan, melt the unsalted butter over medium heat.

   • Add the fresh sage leaves to the melted butter and cook for 1-2 minutes until the sage becomes fragrant and starts to crisp up. Be careful not to burn the butter.

   • Stir in the shaved almonds and cook for an additional 1-2 minutes until the almonds are lightly toasted, and the butter turns a golden brown color.

   • Season the sauce with salt and black pepper to taste. Adjust the seasoning as needed.

3. Combine the Ravioli and Sauce:

   • Gently add the cooked butternut squash and pumpkin ravioli to the skillet with the brown butter sage and almond sauce.

   • Toss the ravioli in the sauce, ensuring they are well coated.

4. Serve:

   • Transfer the ravioli and sauce to serving plates or a platter.

   • Optionally, garnish with grated Parmesan cheese if desired.

5. Enjoy:

   • Serve your delicious butternut squash and pumpkin ravioli with brown butter sage and shaved almond sauce immediately while it’s hot.