This recipe blends fresh/frozen ravioli and butternut squash. It’s a perfect mix of homemade/pre-made ingredients for a quick and easy dish.
  • 2 tablespoons avocado or olive oil
  • 1/2 medium butternut squash (about 1 lb.) peeled and cut into 1/2-inch pieces
  • 2 cloves garlic, thinly sliced (optional)
  • 1/2 teaspoon dried parsley
  • 1 (16 oz.) package cheese ravioli (fresh or frozen)
  • 1/4 cup grated Parmesan
  • salt and pepper to taste
  • Measuring cups
  • Measuring spoons
  • Large nonstick skillet
  • Cutting board
  • Sharp knife
  • Large pot
  • Grater
1.  Heat the oil in skillet over medium heat.  Add the squash, season with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, covered, stirring occasionally, for 15 minutes or until tender.
2.  Add garlic (optional) and parsley and cook, uncovered, tossing occasionally, 2 to 3 minutes.
3.  Meanwhile, cook the ravioli according to package directions.  Transfer the ravioli to plates, top with the squash mixture and sprinkle with the Parmesan.

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