Butternut Squash Ravioli with Mushrooms & Onions

What's in the Fridge:
1 package Butternut Squash Raviolis
1/2 red onion
1/2 package baby bella mushrooms
2 good spoonfuls garlic savory creme fraiche
Bluecheese for topping

What's in the fridge

Later Additions:

1 Tbsp sugar

Walnuts for topping (handful)

Olive oil (for sauteing)

1 Tbsp minced garlic

2 tsp balsamic vinaigrette

Directions:

- Start water boiling for ravioli

- Slice onion thinly, chop what you can't slice without cutting yourself :)

Sliced onion

- Heat olive oil in a pan. Once heated add onions.

- After 2-3 minutes of cooking the onions, add the sugar and salt to taste to carmelize the onions. Continue cooking for about 10 minutes until they look like this :  

Carmelized Onions

- Remove onions from pan and set aside.

- The water should be boiling at this point - add the ravioli

- Add more olive oil to the pan and add mushrooms. Once they are almost done (about 7 minutes) add 2 tsp minced garlic

Add the garlic

- Add onions back to pot and push mixture to the side: 

 - Drain the ravioli and add them to the side of the pan not used by the mushroom/onion mixture.

- Turn up the heat to high and let the raviolis brown

- Once they are browned, turn the heat to low and add the creme fraiche.  Fold/stir the mixture and keep it on low heat for a few minutes to let the creme fraiche reach the correct temperature. 

- Plate and top with blue cheese and walnuts to your liking!

Bon Appetit!

Afterthoughts:
- Onions would be better chopped (mostly for appearance)
- Apparently I like one pot dishes - it would save time to brown the raviolis in a separate large skillet
- Lemon and extra sharp cheddar in the original picture were not used.
- Creme fraiche can easily be replaced with sour cream... if it happens to be in your fridge!