Ravioli with sauteed butternut squash and thyme

Woman’s Day 

Serves:4

  • 2 Tbsp olive oil
  • 1/2 medium butternut squash (about 1 lb), peeled and cut into 1/2-in. pieces
  • Kosher salt and pepper
  • 2 cloves garlic, thinly sliced
  • 1 Tbsp small fresh thyme sprigs
  • 1 16-oz pkg cheese ravioli (fresh or frozen)
  • 1/4 cup grated Parmesan
Heat the oil in a large nonstick skillet over medium heat. Add the squash, season with 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, for 8 minutes. Add the garlic and thyme and cook, uncovered, tossing occasionally, until the squash is tender and beginning to brown, 2 to 3 minutes more. Meanwhile, cook the ravioli according to package directions. Transfer the ravioli to plates, top with the squash mixture and sprinkle with the Parmesan.
*Chef’s note: This dish was simple and delicious. I added a link of mild Italian sausage, my favorite pairing with butternut squash, which turned it into a satisfying, complete meal for us meat-eaters. You could sub your favorite pasta for the ravioli.
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