Squash Ravioli with Sage Alfredo Sauce

This dish is sweet-the squash flavor from the ravioli is the dominant flavor, and the sage alfredo is a really nice compliment to that.  These are great fall flavors.  I don't make my own pasta, so I used Rising Moon Organics Butternut Squash Ravioli: http://www.risingmoon.com/productlist.aspx?catid=Frozen+Organic+Pastas  If you make your own pasta, that's awesome!
On Cooking and Ingredients

Squash Ravioli with Sage Alfredo Sauce
serves 3-4
3 small shallots, grated
2 cloves garlic, grated
3 T earth balance spread
1/2 t salt
1/4 t pepper
2 T thinly sliced sage leaves
3/4 c raw cashews soaked in water for about an hour
1 1/4 c water
2 t miso
16 oz package of squash ravioli

Soak the cashews for about an hour.  When they are done soaking, in a high speed blender, blend the cashews and 1 1/4 c water until smooth.  Set aside.

Cook the ravioli according to package instructions.

While the ravioli is cooking, grate the shallot and garlic into a medium saucepan.  Add the earth balance and melt over medium-low heat, cook for about 3 minutes, until garlic and shallot are fragrant.

Add the salt, pepper, and sage to the pan and turn it up to medium.

Cook for 3 minutes, stirring frequently.

Slowly pour in the cashew milk, and heat through for an additional 3-4 minutes.  Remove from heat and stir in the 2 t miso.  Pour the sauce over the cooked ravioli.