Tuesday, December 06, 2011

Ravioli with Sauteed Butternut Squash and Thyme

The Menu:
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).

2 comments:

Velva said...

It is meals that are delicious like this ravioli dish and simple to prepare during the week, that really get my attention.
Thanks for sharing.

Velva

Julie said...

Sounds like a fabulous way to enjoy butternuts..yum :)