Δευτέρα, 4 Μαρτίου 2013

Recipe: Ravioli with Sauteed Butternut Squash and Thyme


Ravioli with Sauteed Butternut Squash and Thyme

Ingredients:

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 (used 3 large)
1 Tbsp small fresh thyme sprigs
1 16-oz pkg cheese ravioli (fresh or frozen)
1/4 cup grated Parmesan (1 oz) (or can use blue cheese for a kick!)

Step by step instructions:


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 the Parmesan.

 *NOTES: You can also add a broth & milk to make the mixture more "saucy." Make sure you use your pasta water in order to give it a thickness for the sauce. (I used a cube of vegetable bullion with 1/2 cup pasta water and 1/2 cup milk).


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