Roasted Butternut Squash Ravioli
Butternut Squash Rav
Cheese Ravioli (I use frozen packs)
olive oil (I prefer EVOO)
1 medium butternut squash diced into small bits
garlic 2 cloves
fresh cilantro sprinkled across the top
After peeling and cutting up the butternut squash (a REAL chore)-put it in the pan to soften it up.
I say "roast it" but I know that's not the right term. I did that with 1 tbsp EVOO and the garlic and onion for about 15 minutes over med-high heat.
I then let it cool and mingle a bit while I set the ravioli to boil.
In about 3 minutes the Rav is ready, so I combine these two and sprinkle fresh cilantro and Parm over it. Seriously yum, seriously healthy, and kid friendly. (At least mine liked it....)
We call the ravioli fluffy pockets here. I find when I rename things for my kids, they find them more interesting. To each his own I guess.