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Ingredients

• 2 (8-oz.) packages refrigerated butternut squash-filled ravioli
• 6 tablespoons butter, divided
• 1 (8-oz.) package sliced baby portobello mushrooms
• 4 garlic cloves, thinly sliced
• 3 tablespoons sliced fresh shallots
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon thinly sliced fresh sage
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• Toppings: freshly shaved Parmesan cheese, freshly ground pepper, chopped fresh parsley

Description

MyRecipes Recommends That You Make This Butternut Squash Ravioli With Mushrooms Recipe From Southern Living

MyRecipes