Ravioli with Sauteed Butternut Squash and Thyme
The Original Recipe:
I have had this in my "to-try" file for awhile now. I have mixed emotions with recipes like this only because, I think that I will love it, but I know my kids won't. I hate preparing 2 meals for one supper in order to try a recipe I know I will like. This recipe, however, was more uncomplicated than I had thought. I decided to make beef raviolis in a red sauce (I used my canned pizza sauce) for the kids, and then I made this dish for my husband and myself. Even though I did make 2 different meals, it was simple. I used prepackaged raviolis and just boiled them. This recipe came together so fast. I am blogging about it right after finishing my plateful, too. It was DELICOUS! This is the kind of meal I could eat at every supper time. It was quick to make and the taste was off the charts! I just wish the kids would try it! :)
*I did change a few things, but my notes will follow.
Ravioli with Sauteed Butternut Squash and Thyme Recipe
from Woman's Day Magazine Oct 2011, posted by Michelle (MMmom)
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 (used 3 large)
1 Tbsp small fresh thyme sprigs
1 16-oz pkg cheese ravioli (fresh or frozen)
1/4 cup grated Parmesan (1 oz) (or can use blue cheese for a kick!)
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.
*NOTES: You can also add a broth & milk to make the mixture more "saucy." Make sure you use your pasta water in order to give it a thickness for the sauce. (I used a cube of vegetable bullion with 1/2 cup pasta water and 1/2 cup milk).