Butternut Squash Ravioli
One butternut squash
A bag of cheese ravioli
Shredded Parmesan cheese
A stick of butter
Peel your butternut squash. Cut the squash in half and gut the seeds out. Dice the squash into little pieces. Turn your oven to broil. Spread the butternut squash onto a cookie sheet in a single layer. Spread a tablespoon or two of olive oil over the squash. Toss the squash until coated. Place the squash in the oven for about 20 minutes until some of the edges start to turn a little brown.
While that is cooking, make the ravioli according to the directions on the package. Melt the butter in a saucepan and add a handful of Parmesan cheese.
Plate the meal with the ravioli on the bottom and then the butternut squash. Add a little or a lot of the butter depending on what type of calories you want this dish to have.
A zucchini squash
A yellow crookneck squash
1/2 a sweet yellow onion
a bag of ravioli
shredded Parmesan cheese
Herbs of your liking
Clean and slice your squashes into rounds. There is no need to peel these squashes. Slice the onion as well. Put the rounds and onion in pan with olive oil. Sprinkle with basil, rosemary, oregano or other herbs to your taste. Saute with olive oil until the onions start to turn a brownish color. (We usually add fresh garlic to our pan while it is cooking. You can use fresh garlic or some garlic salt, or neither. It is up to you.)
Meanwhile, cook you ravioli according to package direction. You can make a butter/cheese sauce with this one as noted above, or you can top with Italian dressing and shredded Parmesan. Both are delicious. The Italian is our lower fat option.
Layer it pasta, squash, dressing and then cheese and you have a delicious meal.