Roasted Butternut Squash Ravioli

Butternut Squash Rav

Cheese Ravioli (I use frozen packs)
red onion
olive oil (I prefer EVOO)
1 medium butternut squash diced into small bits
garlic 2 cloves
fresh cilantro sprinkled across the top
fresh Parmesean

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.


  1. Fluffy pockets...I am so using that!! And yes, kids love finner names...I have found through teaching.


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