Mushroom Ravioli + Italian Sausage + Sun Tomato

Difficulty: NEWBIES CAN DO IT

1 T olive oil
1 clove garlic
2 c fresh spinach, kale, broccolini or zucchini, chopped
1 pkg Tofurky Italian Sausage, sliced
1/2 c sun dried tomatoes (not oil packed)
1 pkg Candle Cafe vegan portobello kalamata olive ravioli
Beano's Classical White Pizza Sauce (oregano)
pine nuts (optional)

Boil salted water for pasta, adding sun dried tomatoes when you add the pasta (to soften them), cook according to ravioli package instructions.
In large skillet, saute garlic in oil, then toss in chopped green vegetables and sausage slices. Add pine nuts if desired.
Saute until greens are cooked and sausages are heated through.
Drain ravioli and sun dried tomatoes, add to sausage mixture.
drizzle with white pizza sauce until coated.
serve with crushed red pepper and shakey cheeze. Add some fried sage for extra fanciness.