Sauces for Butternut Squash Raviloi

TOMATO-SAGE SAUCE:

• 2 tsp olive oil
• 2 cloves garlic, minced
• 2 medium tomatoes, seeded and chopped
• 2 tsp chopped fresh sage
• 1/4 tsp each sea salt and ground black pepper

ASIAN SAUCE:

• 8 tsp low-sodium soy sauce
• 2 slices ginger (1/4 inch each), smashed
• 4 tsp thinly sliced green onion
• 4 tsp sesame seed oil

MUSHROOM SAUCE:

• 2 tsp olive oil
• 1 medium onion, chopped
• 4 cups white mushrooms, sliced
• 1 tsp chopped fresh thyme
• 1/4 tsp each sea salt and ground black pepper

TOMATO-SAGE SAUCE:

1. Heat oil in a small saucepan over medium-high heat. Stir in garlic and cook for 1 minute. Then toss in tomatoes, sage, salt and pepper. Cook for 2 minutes; serve immediately.

ASIAN SAUCE:

1. In small bowl, blend all sauce ingredients with 1/2 cup water. Serve immediately. 

MUSHROOM SAUCE:

1. Heat oil in a medium saucepan over medium-high heat. Add onion and sauté for 2 minutes, until soft. Add mushrooms, thyme, salt and pepper and cook for another 2 to 3 minutes. Serve immediately.

I think I got these from all recipes!!!  I tried the Mushroom Sauce (more of a topping than sauce) and it was very yummy!