The ravioli cooked up perfectly al dente with the sweetness of the butternut squash followed by the richness of the butter and crunchy pecans and chewy cranberries.
Keyword: veggies, weight watchers
Skill Level: Intermediate
1/2lbpackage fresh or frozen butternut squash ravioliabout 24 ravioli
1/4cupdried cranberriesroughly chopped
2sprigs fresh thymeleaves removed and chopped
Sea salt & black pepper to taste
4tspparmesan cheese as toppingoptional.
Prepare ravioli according to the packaged instructions salting the water.
While the ravioli cook, melt the butter in a large nonstick skillet over medium heat. Add the cranberries and pecans cooking until the butter browns, about 3 minutes. Stir in thyme and remove from heat.
Drain ravioli and place them on a paper towel to drain any excess water. Toss in the browned butter cranberry pecan sauce. Season to taste with salt and pepper.
Divide into 4 bowls, top with parmesan if using and enjoy!