I’d been looking out for a sale on the vegan butternut squash ravioli in the frozen section at Whole Foods, and when they finally 
went on sale, I bought two packages. But two packages weren’t enough to feed a family of four, so I sautéed an onion and then added micro-baked cubed butternut squash (see Squash It) and 1.5 c white beans to the cast iron pan. I seasoned with a few minced cloves of garlic, rubbed sage, nutmeg, and white pepper then added half a cup of water and covered the pan to finish cooking the squash. I brought a pot of water to a slow boil and added the ravioli. Once tender I served the ravioli on top of the butternut squash mix and sprinkled minced parsley on top. This strategy stretched the ravioli so well that there was a full serving of leftovers.
I do this with the Field Roast brand of fake meats too. (Field Roast products only contain grains, vegetables, seasonings, and oil.) Instead of having sausages in buns with sauerkraut, I cut up the sausages and add them to potatoes, carrots, onions, and sauerkraut. Instead of having hotdogs in buns, I dice them up and can use one package to make both beans and franks and hot dog mac and trees – that’s two easy dinners for nights the kids have sports or the hubby needs to cook.
I also use this strategy for ingredients that I don’t want my family to eat too much of. For example, I make this great Mock “Chicken” Salad that uses non-GMO soy patties. Even though it’s non-GMO soy, it’s best to eat lots more whole foods than fake meats. So I add as many grapes, apples, celery, and whatever else may work (nuts, unsweetened dried cranberries, etc) in to bulk it up with whole foods, and serve it over shredded lettuce or with lettuce cups.
Photo Credit: https://flic.kr/p/aFDkRt