Sweet Potato Ravioli with Garlicky Tamari Red Wine Mushrooms and Basil Walnut Pesto

For the BEST Basil Walnut Pesto:

1. In a food processor, process the basil, 2 roughly chopped garlic cloves, and walnuts until smooth.
2. Slowly add the 1/2 cup extra virgin olive oil through the top opening while the processor is running.
3. Last, add the 4 Tbsp grated Parmigiano Reggiano, the juice of 1 small lemon, sea salt, and ground pepper. Pulse again.
4. Taste and add more sea salt or lemon if needed.
5. Store in a sealed glass container in your fridge. Top with a little bit of olive oil before closing it to create another air seal and keep it from drying.

For the Garlicky Tamari Red Wine Mushrooms:

1. In a skillet on medium-high heat, warm up 1 Tbsp olive oil.
2. Add 2 Tsp minced garlic and stir often, as it burns quickly.
3. Throw the ~2 cups of mushrooms in, stir, and season with sea salt, ~2 Tbsp tamari, and black pepper.
4. Allow them to sauté and soften for about 4-5 minutes.
5. Finally, add 1-2 tbsp red wine and scrape the bits and pieces off the pan, stirring for an additional ~2 minutes.

To Assemble the Dish:

1. Cook the sweet potato ravioli according to package instructions.
2. Once cooked, drain the ravioli.
3. Combine the cooked ravioli with desired amounts of the prepared mushroom topping and basil walnut pesto.
4. Garnish with 1 Tbsp finely chopped parsley if desired.