But not today.
Today, I need something kinda quick so I’m pulling out of the freezer a package of Rising Moon Organics Butternut Squash Ravioli. It’s vegan, organic and tasty.
They also have quite a few other vegan ravioli options, so far I like the butternut squash the best. It tastes like a cross between pumpkin and sweet potato.
Cook according to the package directions. Toss the pillowy ravioli with a little vegan butter or olive oil, (basically so the raviolis don’t stick to themselves in a big clump), then serve on a bed of sautéed baby spinach, surrounded by the cheesy fondue sauce. Top with a few basil leaves, and voilà, dinner is served.