Butternut Squash Ravioli with Vegetable Soffritto

Ingredients

• 1 Pack (9 oz.) Nuovo Pasta Butternut Squash Ravioli
  
• 2 Tbsp Butter
  
• ¼ Cup Red onions, ¼” diced
  
• ¼ Cup Carrots, ¼” diced
  
• ¼ Cup Celery, ¼” diced
  
• ½ Cup Dry white wine (like Pinot Grigio)
  
• ½ Cup Small grape tomatoes, sliced in half
  
• Salt and pepper to taste
  
• ¼ Cup Green scallions, thinly sliced at a bias
  
• ¼ Cup Parmigiano Reggiano, shaved

Directions

1. Cook ravioli separately in salted boiling water according to package directions.
   
2. While ravioli are cooking, place butter in a small saucepan over medium-low heat and cook until butter starts to foam.
   
3. Add carrots, celery, and onions, and cook until slightly caramelized; add wine and cook to evaporate alcohol. Add tomatoes, cook for a minute until just warm, and remove from heat.
4. Season with salt and pepper to taste. Drain ravioli and place on a serving platter.
   
5. Spoon sauce on top and sprinkle with sliced scallions and Parmigiano as a finishing touch.
6. Enjoy!