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Gluten Free Ravioli with Butternut Squash & Thyme

Serving Size: 4


1 package Celentano Gluten Free Cheese Ravioli

2 tablespoons olive oil

½ medium butternut squash, peeled and cut into ½-inch pieces

Salt and pepper

3 garlic cloves, minced

1 tablespoon fresh thyme leaves

¼ cup grated parmesan cheese

1 cup heavy cream

Cooking Directions:

  1. Heat oil in a large nonstick skillet over medium heat. Add the squash, season with ½ teaspoon salt, and ¼ teaspoon 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 begging to brown, 2-3 minutes more.
  3. Add in 1 cup of heavy cream and bring to a low boil. Reduce heat to medium low; simmer, stirring, until slightly thickened, about 5 minutes.
  4. Cook the ravioli according to package instructions. Transfer the ravioli to plates, top with squash and cream mixture and sprinkle with the parmesan.