Butternut Squash Ravioli with Mushrooms

I found some frozen Butternut Squash Ravioli at Ward's and thought I'd give them a try. Imagine my surprise when the next magazine I opened up had this recipe in it. I only made three changes and they are listed in the recipe below, but full credit for the recipe itself goes to Southern Living.

• 1/2  (16-oz.) package frozen butternut squash-filled ravioli
• 6 tablespoons Earth Balance, divided
• 1 (8-oz.) package sliced baby portobello mushrooms
• 4 garlic cloves, thinly sliced
• 6 tablespoons sliced fresh shallots
• 2 tablespoons chopped fresh parsley
• 1 tablespoon thinly sliced fresh sage
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• Toppings: freshly shaved Parmesan cheese, freshly ground pepper, chopped fresh parsley

Prepare ravioli according to package directions. Keep warm.

Melt 2 tablespoons Earth Balance in a large skillet over medium-high heat.

Add mushrooms; sauté 3 to 5 minutes or until lightly browned.

Add garlic and shallots; sauté 2 minutes or until tender.

Remove from skillet. Wipe skillet clean. Melt remaining Earth Balance  in skillet over medium-high heat; cook 2 to 3 minutes or until lightly browned. Stir in parsley, sage, and mushroom mixture. Add hot cooked ravioli, and toss gently.

Stir in salt and pepper. Serve immediately with desired toppings.

Enjoy!