Pumpkin Mascarpone Ravioli with Roasted Squash & Candied Walnuts

Roasted butternut squash: Preheat oven to 425F. Lightly toss the cubed butternut squash in about 1 TBSP vegetable oil and a pinch of salt and pepper. One a baking sheet evenly layer the squash and put into preheated oven. Roasted for about 15 minutes or until butternut pieces are browning and tender. Set aside.

Candy walnuts: To a medium sauté pan, add ½ cup walnuts, 2 TBSP sugar and 1 TBSP of butter. Heat to medium high heat, stirring the mixture around, making sure not to burn. Cook about 4-5 minutes until everything is melted and the walnuts are coated. Remove from the pan and separate the walnut pieces to cool quickly. Set aside.

Bring a large pot of water to boil. Cooking ravioli to the recommended cooking time, about 3 minutes. Remove from water and set aside.

In a large sauté pan add 1 TBSP vegetable oil. Add mushroom and cook, without moving too often as to get a nice brown sear on the mushroom pieces.

Once mushrooms start to become brown and tender, add garlic slices. Cook for another 2 minutes until garlic becomes fragrant and starts to break down.

Add 1 TBSP of butter to the pan. Add back the butternut pieces, the candied walnuts and ravioli. Mix until all is well blended and butternut pieces are reheated.

Evenly divide and plate. Add fresh sage and fresh cracked black pepper. Enjoy.