Gluten-Free Ravioli with Butternut Squash & Thyme

Gluten-Free Ravioli with Butternut Squash & Thyme

Servings: 4   |   Preparation: 25 Mins


  • 1 package Celentano Gluten-Free Cheese Ravioli
  • 2 tablespoons olive oil
  • ½ medium butternut squash, peeled and cut into ½-inch pieces
  • Salt and pepper
  • 3 garlic cloves, minced
  • 1 tablespoon fresh thyme leaves
  • ¼ cup grated parmesan cheese
  • 1 cup heavy cream


  1. Heat oil in a large nonstick skillet over medium heat. Add the squash, season with ½ teaspoon salt, and ¼ teaspoon 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 begging to brown, 2-3 minutes more.
  3. Add in 1 cup of heavy cream and bring to a low boil. Reduce heat to medium low; simmer, stirring, until slightly thickened, about 5 minutes.
  4. Cook the ravioli according to package instructions. Transfer the ravioli to plates, top with squash and cream mixture and sprinkle with the parmesan.