Some Deliciousness Comes in Packages: Pumpkin Sage Ravioli in Mushroom Broth

Think Friday night after a week of back-to-school "meet and greets," or after 62 parent conferences, or after having written twenty-some recommendations that are all due before the foliage peaks. While the rest of the world begins to slow down in early fall, the months of September and October are the most high-energy for teachers. This past Friday night, all I really wanted was something really warming and good. I picked up these fresh ravioli from Whole Foods but didn't want to make a rich brown butter sauce. Cooking them in mushroom broth, which just a few slivers of garlic, and pouring the broth over a bowl of baby spinach did the trick for me.

ps -- You can make tortilini soup this way too : )

Ingredients:
fresh pumpkin and sage ravioli
mushroom broth
garlic slivers
baby spinach leaves