I woke up this morning to the rain which is pretty rare in LA so I threw on my Hunter rain boots, ran out the door to grab a chai tea and now I am back and all settled in...I feel like cooking!! There is something about the rain that just makes you want to get all snuggly next to the fireplace with a big bowl of some kind of yummy, comfort food.
My husband is out of town and since I have twisted my friend's arm to come over for dinner and brave the 405 during rush hour traffic I feel inclined to make something delicious for her and I think this ravioli with sauteed butternut squash is the perfect fall dish. Oh my yummy!!!
•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)
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.
Recipe and Photo by Woman's Day