Ravioli with Sautéed Butternut Squash and Thyme Recipe (Woman's Day Magazine)

Active Time: 20 minutes

Total Time: 20 minutes

Serves: 4

Store bought cheese ravioli gets dressed up for fall with a savory mix of butternut squash, garlic and fresh thyme, plus a generous dusting of salty Parmesan cheese. This recipe is so easy, quick and yummy!

Recipe Ingredients

• 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 (1 oz)

Recipe Preparation

1. 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.
2. Add the garlic and thyme and cook, uncovered, tossing occasionally, until the squash is tender and beginning to brown, 2 to 3 minutes more.
3. Meanwhile, cook the ravioli according to package directions. Transfer the ravioli to plates, top with the squash mixture and sprinkle with the Parmesan.

Nutrition Facts

Servings 4

Amount Per Serving

Calories 332

Total Fat 14 g

Saturated Fat 5 g

Cholesterol 29 mg

Sodium 566 g

Total Carbohydrates 40 g

Dietary Fiber 3 g

Protein 13 g

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