Gluten-Free Ravioli with Butternut Squash & Thyme
Ingredients
- 1 package (13 oz.) Celentano Gluten-Free Cheese Ravioli
- 2 tablespoons olive oil
- ½ medium butternut squash, peeled and cut into ½-inch pieces
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 garlic cloves, minced
- 1 tablespoon chopped fresh thyme leaves
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
Directions
Bring a large pot of water to a boil, cook the ravioli according to package instructions. Once ravioli is cooked, drain and divide among plates. Meanwhile, heat olive oil in a large nonstick skillet over medium heat; add the squash, salt and black pepper. Cook the squash covered for 8 minutes, stirring occasionally. Add the garlic and thyme to the skillet; cook uncovered for 3 minutes until the squash is tender and beginning to brown, tossing occasionally. Add heavy cream and bring to a low boil. Once boiling, reduce heat to medium low and simmer for 5 minutes stirring until slightly thickened. Top the ravioli with sauce and sprinkle with the Parmesan cheese.
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