Mushroom Ravioli with Roasted Butternut & Gorgonzola Cream Sauce

Prepare ingredients. Thinly slice shallots, roughly chop garlic, roughly chop kale, remove leaves of thyme from stem.

In a medium sauce pot, add the cream, milk, and gorgonzola cheese. Heat on low/medium heat, stirring occasionally until the cheese has melted and combine with the cream. Once fully melted, remove from heat.

Heat 1 TBSP veg oil in a medium sauté pan on medium/high heat. Add shallots and mushrooms. After a few minutes add the garlic and kale, cook another 1-2 minutes until kale starts to wilt.

Deglaze by adding the white wine and allow to reduce some.

While sauce is simmering, bring a large pot of water to boil. Cook ravioli per instructions, about 3.5 minutes, set aside.

In the sauté pan, once wine has simmered for a few minutes add about 1 -1.5 cups of the gorgonzola cheese sauce to the pan. Add the ravioli and combine with the sauce.

To plate, gently spoon ravioli onto plates. Top with the kale and mushroom from the sauce, top with roasted butternut squash and fresh parsley. Enjoy.