Happy Friday everyone!!  Since I woke up every single day this week thinking it was Saturday, I’m happy that Friday is finally here and tomorrow will actually BE Saturday!

I had another idea for a post for today but I got so much response from last week’s “Foodie Friday” that I decided to give it another whirl!  I just LOVE cooking.  It’s productive but relaxing so to me it’s the perfect way to end the day!  I usually start sipping on a little glass of wine, turn on some music, and get to prepping!

Today’s recipe is one I invented out of a deep love for all things mushroom (no, not ALL things mushroom).  Most of my cooking is invented because I think it’s better that way!  This recipe has no name, because my creative juices flow mainly with staff work, portraits, and cooking… no room for creative NAMING!  But it’s delicious and easy (would I ever share anything with you that wasn’t?!) and combines two favorites: mushroom ravioli and butternut squash soup!  Here’s what you need to know:

Ingredients:

1. Mushroom Ravioli (duh).  I recommend Buitoni’s fresh “Wild Mushroom Agnolotti”  Don’t ask me what Agnolotti is except delicious.
2. Butternut Squash soup.  If you’re feeling adventurous you can make your own but that’s probably another post for another day.
3. Green Onions (because who pays $3 for chives when you can pay $.89 for green onions!)
4. Extra Mushrooms!!!  I like baby Bella’s.

Directions:

1. Boil ravioli for 4-6 minutes.  Drain.
2. Saute mushrooms and green onions just until softened.  Add 1 cup of butternut squash soup and let it heat through for a minute or two.
3. Add ravioli to the “sauce” in pan and gently combine.
4. Serve with a dash of parmesan cheese!

With such an easy and delicious meal the only question is, bowl or plate?!  We’ve done both, sometimes adding white beans and bits of ham and extra “soup” when we serve it in a bowl!  Yum!