Bring a large pot of water to a boil, cook the ravioli according to package instructions. Once ravioli is cooked, drain and divide among plates.
Meanwhile, heat olive oil in a large nonstick skillet over medium heat; add the squash, salt and black pepper. Cook the squash covered for 8 minutes, stirring occasionally.
Add the garlic and thyme to the skillet; cook uncovered for 3 minutes until the squash is tender and beginning to brown, tossing occasionally. Add heavy cream and bring to a low boil. Once boiling, reduce heat to medium low and simmer for 5 minutes stirring until slightly thickened.
Top the ravioli with sauce and sprinkle with the Parmesan cheese.
Ingredients
1 1/4 cup cream, heavy
3 garlic, clove(s), minced
2 tbsp oil, olive
1/4 cup cheese, Parmesan , grated
1/2 tsp black pepper
1 lb Roma® Lobster Ravioli
1/2 tsp salt
1/2 medium butternut squash , peeled and cut in 1/2 in pieces
