Today I ran out of time for planning dinner, so we ended up pulling out some great homemade pasta out of the freezer, Parpadella from Ohio City Pasta - I really wish they shipped. I also pulled out some pumpkin ravioli from an Earth Fare vendor. We had some left over butternut squash from last week, so I decide to make a sauce out of the left overs. A little bit of olive oil, saute the roasted squash, about 3/4 cup of cream and 1/2 cup of stock. Use an immersion blender to puree. Season with sage, onion powder, salt and pepper.
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