2 tbsp. olive oil
1/2 medium butternut squash (about 1 lb)
Kosher salt and pepper
2 clove garlic
1 tbsp. small fresh thyme sprigs
1 package cheese ravioli
1/4 c. grated Parmesan (1 oz)
- 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.