Butternut Squash Ravioli with Mushrooms

Thanks to store-bought ravioli, pumpkin ravioli with nuts and mushrooms are prepared quickly. Serve these mouth-watering ravioli as a side dish or meat-free main course.
Prepare the ravioli according to the instructions on the package. Keep warm.Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms; saute for 3-5 minutes or until lightly browned. Add garlic and shallots; simmer 2 minutes or until tender. Remove from the pan. Wipe the pan thoroughly.Melt the remaining 4 tablespoons of butter in a skillet over medium-high heat; cook for 2-3 minutes or until lightly browned. Add the parsley, sage and mushroom mixture. Add the hot cooked ravioli and mix gently. Season with salt and pepper. Serve immediately with the desired fillings.Note: We tested Whole Foods 365 Everyday Value Pumpkin stuffed ravioli.TRY THESE DISHES!Mushroom Cheese Ravioli: Swap your pumpkin and nut ravioli for cheese ravioli in three 8-ounce packages.Sweet Potato Dumplings with Mushrooms: Replace the ravioli with 1 pack of sweet potato dumplings (16 oz.).