RAVIOLI WITH BUTTERNUT SQUASH – Sautéed butternut squash, fresh thyme and garlic served over cheese ravioli, then finished off with fresh parmesan cheese.
Ravioli with Butternut Squash is frequently requested in my home. It’s really tasty! What’s even better is it’s a quick and easy meal, perfect for any weeknight.
I’re tried this recipe with freeze-dried ravioli as well as frozen. Trust me on this one, you’re going to want to use fresh pasta.
I use also fresh butternut squash for this recipe. If you’re wanting to make the prep time even shorter, you can find pre-cut frozen butternut squash in the freezer section.
To cut up a fresh butternut squash, I start by cutting the squash in 1 1/2 – 2 inch disk sections horizontally (discarding the stem and base). From there I trim the skin off each disk, trim off the seeded areas, then cut the squash into bite-sized cubes.
Here’s what you need to make Ravioli with Butternut Squash…
- Olive oil
- Butternut squash
- Salt
- Pepper
- Garlic
- Fresh thyme
- Fresh cheese ravioli
- Parmesan cheese
Ravioli with Butternut Squash
RAVIOLI WITH BUTTERNUT SQUASH - Sautéed butternut squash, fresh thyme and garlic served over cheese ravioli, then finished off with fresh parmesan cheese.
Ingredients
- 4 tablespoons olive oil
- 1 medium butternut squash, cut into 1/2 inch pieces
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cloves garlic, minced
- 1 T small fresh thyme sprigs
- 20 ounces fresh cheese ravioli
- 1/4 cup parmesan cheese
Instructions
- In large skillet over medium heat, heat the olive oil.
- Add in the cut squash.
- Spinkle the salt and pepper over top, stir to combine.
- Cook for about 8 minutes, stirring occasionally.
- Add in the garlic and thyme, stir to combine.
- Cook for an additional 2-3 minutes, until the squash is tender and starting to brown.
- While the squash is cooking, follow the package instrucions to cook the ravioli.
- To serve, portion out the ravioli onto plates, add desired amount of squash, and top with parmesan to taste.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 282Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 26mgSodium: 678mgCarbohydrates: 23gFiber: 2gSugar: 1gProtein: 10g
Nutritional information is provided as a courtesy and is only an estimate.
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Recipe source: adapted from Woman’s Day
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