Butternut Squash Ravioli w/ Caramelized Onion and Sundried Tomato

I am deeply and madly in love with the Rana Butternut Squash Ravioli sold in two packs at Costco.  Usually I make a milder sauce as the filling in this ravioli has so much flavor.  However, I had watched a reel on IG showing a one pan caramelized onion and pasta recipe by @Plantyou that looked really good. They used bow-tie pasta which was probably better in some ways, but I had a package of the Rana Ravioli to use up. 

I changed things up a little as always to accommodate the ingredients I have on hand. I try not to make too many changes, but wasn't going to run to the store for fresh parsley and basil. Other than that I stuck pretty close to the original.  If you want to check out the original, you can see the @thevegansclub reel HERE!

I loved the texture and look of the dish when done, but it did overshadow the butternut squash ravioli's flavor a bit. Still good, but in the future I probably won't put those two together again.  I will use a less flavorful pasta with this sauce, and a milder sauce with the ravioli.  The only thing that didn't work was the time. At the one hour mark, the onions were good, but some of the sundried tomato pieces had burned.  So will try either a little lower temp or start checking the onions at 45 minutes.  

Enjoy!

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Butternut Squash Ravioli w/ Caramelized Onion and Sundried Tomato

Ingredients -

1 pkg                454G Costco Rana Butternut Squash Ravioli
1-1/2                 Jumbo sweet onions, cut in lengthwise, then cut crosswise into 1/2 rings 
1 head               Garlic top, slice top off
1 sm. jar            Sliced sun dried tomatoes in oil
1 tsp                  Salt
1 tsp                  Black pepper
1 T                    Paprika

1 tsp                  Italian Herbs
½ C                   Coconut milk or cashew cream
1                        Large handful baby spinach 
1/2                     Large Lemon Juiced

Instructions - 

Preheat the oven to 400F (See note below)

To a large casserole dish, add the onions, sun dried tomatoes, paprika, salt, pepper and Italian herbs. Toss well, and then place the whole garlic head in the middle. Drizzle the entire dish the sun dried tomato oil (if needed you can add a little regular olive oil), cover with foil, and then pop in the oven for 1 hour (see below), tossing halfway through. The onions should be caramelized by the time it comes out of the oven.

About 20 minutes before the casserole dish is done, prepare the pasta according to package directions, reserving up to a cup of pasta water. Remove the garlic from the casserole dish, and when safe to handle, squeeze out the cloves. Add the lemon juice and coconut milk, along with the cooked pasta and pasta water as needed (I didn't add any pasta water with the ravioli but might need it with regular pasta).

Stir and enjoy!

Note - keep an eye on this in the oven. The recipe said 1 hour at 400 but I found some of the sundried tomatoes had burned.  So I would check at 40 minutes and regularly after that.