I haven't been making things from scratch as often as I used to/want to... That's when handy prepared items, like the many tasty items that can be found at Trader Joe's are quite convenient.
I picked up a container of "fresh" (aka not dried and in the refrigerated section) butternut squash ravioli that was in triangle shapes making it a triangoli! Wow! I love butternut squash so was very excited to try this product. Though I didn't know what sauce to use... when I Googled, I found that most of the time butternut squash ravioli is served with brown butter sage sauce. While that sounded delicious I wanted something a little less... buttery/creamy. So I searched for a vegan recipe knowing that would be without both of those items and I could modify however I wanted. I came across a great, simple recipe for mushroom and walnut broth from theveganversion.com .
It was an amazing broth, and I added butter instead of vegan butter, making a really nice sauce. In fact, the brothy sauce was the best part. I didn't read the whole ingredient list on the butternut squash until after I started eating. The butternut squash ravioli, which usually tend to be a little sweet due to the sweetness of the squash, was way too sweet. They tasted like a Dutch letter. Which was weird, especially with the awesome savory mushroom broth. When I checked the ingredients I found that they included some sort of amaretti cookies in the squash filling. Here is a product review from Trader Joe's fan and blogger What's Good at Trader Joe's.com for more information.
All in all, it was an ok meal, but I definitely would not get the ravioli again. I would love to try this broth again with a savory pasta because it was perfectly delicious without being too heavy. I'm glad I now know how to make such a quick and easy, savory, non cream sauce for pasta. The sauce was the winner in this dinner.