Butternut Squash Sage Ravioli

Buternut Squash Sage Ravioli

500g butternut squash ravioli fresh pasta

400g butternut squash, cubed

120 g onion, chopped

4 cloves garlic, finely grated.

1 cup sour cream

50g goat cheese

1/4 cup sage, finely chopped not packed

3 tbsp chives, chopped

50g pepitas

2 tsp better then bouillon, chicken or veggie

2 tbsp butter

1 tbsp olive oil

Salt and pepper

-Preheat oven to 425° and put a 10 cups of water on to boil, adding 2+ tap of salt to the water.

- Cube butternut squash and place on baking tray, toss in olive oil, 1 tbsp sage, salt and pepper.  Bake for 22-24 minutes or until squash gets golden around the edges.

- In a small bowl combine goat cheese and half of the chives, set aside.

- Add ravioli to the boiling water and cook according to the package.  Reserve 1/2 cup of pasta water.

- In a non stick pan, toast pepitas and set aside.  Be careful not to burn.

- in the same pan add butter, remaining sage and onions and sweat 2 to 3 minutes, add garlic and cook another 1 minute.

-Add broth concentrate, cooking another 2 minutes then remove from heat and mix in the sour cream (it helps if you let the sour cream warm up a bit before adding.). Season with salt and pepper

-Add pasta and cooked squash to the sauce, then pour into a large serving bowl.  Top with goat cheese and chives, sprinkle pepitas on top or serve on the side.