This is a really simple dish that we love to make in the Fall and Winter. Paul is not a huge fan of traditional pasta and sauce, so we don't have pasta that often. And when we do, I try to make it a bit different.
1lb Butternut Squash peeled and chopped into small pieces
1 small onion chopped
4-5 cups of fresh spinach
3 TBSP EVOO
4 sprigs fresh time
1 package of frozen cheese ravioli
Salt & Pepper
A few notes...this recipe serves about 4-5 people. I buy the squash pre-chopped at my local grocery store. It saves the time of peeling and chopping. I do just give it a rough chop to make the pieces a bit smaller.
Heat the olive oil in a deep saute pan and add the onion. Cook for 2-3 minutes. Add the squash and cover. Cook over medium heat for 10 minutes, stirring occasionally. While the squash is cooking, prepare the ravioli according to package instructions.
Add the leaves from the Thyme sprigs and season with salt & pepper. Cook for one minute.
Add the fresh spinach and cook until the spinach is wilted. If the mixture seems thick, I sometimes add a little water and cover for 1-2 minutes. Top ravioli with the squash mixture and sprinkle with fresh Parmesan.
Butternut Squash Ravioli....always a favorite at our Family Table!