CaliforniaCook
Banned
I'm looking forward to trying this quick dish, as soon as I pick up a butternut squash.
Cheese Ravioli with Sautéed Butternut Squash and Thyme
Recipe By :Woman's Day Kitchen from Woman's Day, October 1, 2011
Serving Size : 4
2 Tbsp olive oil
1/2 medium butternut squash -- (about 1 lb) peeled and cut into 1/2" pieces
Kosher salt and pepper
2 cloves garlic -- thinly sliced
1 Tbsp fresh thyme leaves -- small fresh thyme sprigs
16 ounces fresh ravioli, cheese-filled -- (1 pkg)
1/4 cup parmesan cheese -- grated
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.
Add the garlic and thyme and cook, uncovered, tossing occasionally, until the squash is tender and beginning to brown, 2 to 3 minutes more.
Meanwhile, cook the ravioli according to package directions. Transfer the ravioli to plates, top with the squash mixture and sprinkle with Parmesan cheese..
"http://www.womansday.com/Recipes/Ravioli-with-Sauteed-Butternut-Squash-and-Thyme-Recipe.html"
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Per Serving (excluding unknown items): 384 Calories; 16g Fat (36.8% calories from fat); 14g Protein; 49g Carbohydrate; 5g Dietary Fiber; 121mg Cholesterol; 774mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 2 1/2 Fat.
Cheese Ravioli with Sautéed Butternut Squash and Thyme
Recipe By :Woman's Day Kitchen from Woman's Day, October 1, 2011
Serving Size : 4
2 Tbsp olive oil
1/2 medium butternut squash -- (about 1 lb) peeled and cut into 1/2" pieces
Kosher salt and pepper
2 cloves garlic -- thinly sliced
1 Tbsp fresh thyme leaves -- small fresh thyme sprigs
16 ounces fresh ravioli, cheese-filled -- (1 pkg)
1/4 cup parmesan cheese -- grated
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.
Add the garlic and thyme and cook, uncovered, tossing occasionally, until the squash is tender and beginning to brown, 2 to 3 minutes more.
Meanwhile, cook the ravioli according to package directions. Transfer the ravioli to plates, top with the squash mixture and sprinkle with Parmesan cheese..
"http://www.womansday.com/Recipes/Ravioli-with-Sauteed-Butternut-Squash-and-Thyme-Recipe.html"
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Per Serving (excluding unknown items): 384 Calories; 16g Fat (36.8% calories from fat); 14g Protein; 49g Carbohydrate; 5g Dietary Fiber; 121mg Cholesterol; 774mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 2 1/2 Fat.