garden ravioli with butternut and kale

1. Heat a small pan over medium heat. Add the olive oil and allow it to get hot.
2. Season the diced squash with salt and black pepper to taste, then sauté until browned evenly.
3. Follow the ravioli steam bag cooking instructions.
4. Pour the contents of your steam bag into your bowl and sprinkle the top with the butternut pieces and the kale chips.

Be careful handling the dish, it will be hot.

Serve and enjoy!