Butternut Squash Ravioli with Thai Peanut Sauce

I had one more package of the Butternut Squash Ravioli and I saw this recipe and knew I was gonna make this one mine. My version is pretty close to the one I've linked to and it was delicious. I like my saucy dishes really saucy, so if you like less sauce add about 2/3's and go from there. This dish was wonderful as a leftover.

• 1 (1 lb)  package Rising Moon Organics Butternut Squash Ravioli
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 inch piece of raw ginger, minced
• 1 red bell pepper, thinly sliced
• 1 medium eggplant, chopped into 1/2-inch cubes, unpeeled
• 1 (14 oz) can organic coconut milk
• 2 tablespoons thai red curry paste
• 3 tablespoons peanut butter
• 1 tablespoons brown sugar
• 1/4 cup Bangkok Padang Peanut Sauce
• salt and black pepper, to taste
  
  
  
                             

Bring a pot of salted water to a boil. While water is boiling, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.  Add the garlic and ginger and saute, stirring frequently, until fragrant, about 1 minute.  

Add the pepper and eggplant to the pan.  Stir fry until tender, about 15-20 minutes.

In a medium bowl, stir together the coconut milk, red curry paste, peanut butter, Padang Sauce and brown sugar. 

Pour into the pan with the veggies and cook until heated through.  

Add salt and black pepper to taste. Cook the ravioli in the boiling water until tender.  Drain and mix in with the veggies and peanut sauce.  

 Taste and adjust salt and pepper if necessary.

Enjoy!