Description
Indulge in a decadent dish of Butternut Squash Lobster Ravioli with this easy-to-follow recipe. Learn how to create a gourmet meal at home today!
Ingredients
- 1 1/4 cup heavy cream (300 ml)
- 3 cloves garlic, minced
- 2 tbsp olive oil (30 ml)
- 1/4 cup grated Parmesan cheese (25 g)
- 1/2 tsp (3 ml) black pepper
- 1 lb (454 g) Roma Lobster Ravioli
- 1/2 tsp (3 ml) salt
- 1/2 medium butternut squash, peeled and cut in 1/2 in pieces
- 1 tbsp (15 ml) thyme leaves, chopped
Instructions
- Fill a large pot with water and heat until boiling, then prepare the ravioli following the directions on the package. After the ravioli is ready, drain and serve it onto plates.
- At the same time, warm olive oil in a big nonstick frying pan over medium heat; add the squash, salt, and black pepper. Cover and cook the squash for 8 minutes, stirring from time to time.
- Mix in the garlic and thyme with the squash; cook without a lid for another 3 minutes until the squash is soft and starts to brown, stirring occasionally. Pour in the heavy cream and bring it to a gentle boil. Once it starts boiling, lower the heat to medium-low and let it simmer for 5 minutes, stirring until the sauce slightly thickens.
- Pour the sauce over the ravioli and finish with a sprinkle of Parmesan cheese.
Notes
- For a creamier sauce, substitute heavy cream with half-and-half for a lighter option.
- Experiment with different squash varieties like acorn or kabocha for a unique flavor profile.
- Enhance the sauce with a touch of nutmeg for a warm and aromatic flavor.
