Rustic Ravioli and Vegetables with Roasted Pepper Sauce

Vegetarian entree featuring whole wheat cheese ravioli, mushrooms, spinach and a unique roasted red pepper sauce.

Ingredients

• 9 oz. refrigerated whole wheat 4 cheese ravioli (Such as Buitoni)
• 2 teaspoons olive oil
• 1 cup chopped onion
• 3 garlic cloves, minced
• 2 cups sliced white mushrooms
• Half of a 9 oz. bag salad spinach, torn into bite sized pieces
• Sauce:
• 1 cup roasted red peppers with juice, from a jar
• 1/2 cup canned pumpkin
• 1/2 cup orange juice
• 1 teaspoon balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon sage
• Garnish: Fresh sage leaves, fresh ground black pepper

Instruction

1. Cook ravioli in boiling water according to package directions. Drain.
2. Meanwhile, heat olive oil in a large 12” non-stick skillet over medium high heat. Add onion and garlic, sauté for 4 minutes, then add mushrooms and saute another 6 minutes until vegetables are soft and golden.
3. Stir in spinach and cook an additional minute, then lower heat to simmer.
4. Place all sauce ingredients in a blender, cover and blend for 30 seconds until smooth but not totally pureed.
5. Pour sauce into hot skillet and stir to combine, cook 3-4 minutes until hot and bubbly.
6. Add ravioli to skillet, stir to combine.
7. Place servings on 4 plates, garnish with sage leaves and freshly ground pepper.