I’m trying to get better about making quick and easy weeknight meals. As much as I love to cook, the last thing I want to do when I get home from work is spend hours on dinner. Enter this ravioli.
I used butternut squash ravioli because: 1. it’s fall so it seemed like the right decision, and 2. I love the subtle sweetness of the squash with the onions and cherry tomatoes. Honestly, I think the onions and cherry tomatoes are the stars of this dish. The onions start to soften and break down as they cook, and the addition of the cherry tomatoes turn the mixture into a jam-like substance. Perfect with the butternut squash ravioli, or really any ravioli.
While this is the perfect weeknight meal, it looks so impressive you could even serve it for a dinner party. Just make sure to buy multiple packages of ravioli, as your guests are sure to eat a lot. Happy (easy) cooking!
Butternut Squash Ravioli with Onions and Cherry Tomatoes
1 8-9 oz. package butternut squash ravioli, I got mine at Trader Joe’s
1 medium onion
1 pint small cherry tomatoes
1 clove garlic
1 teaspoon sea salt
1/2 teaspoon fresh cracked black pepper
2 tablespoons olive oil
1/4 teaspoon red pepper flakes, optional
Parmesan or goat cheese, optional
Cut onions into half moons, about 1/8 inch thick. In a large skillet over medium-low heat, heat 1 tablespoon olive oil. Add the cut onions, 1/2 teaspoon sea salt, and pepper. Cook onions, stirring occasionally for about 20 minutes, until they start to break down.
Bring a pot of salted water to a boil and cook the ravioli according to the instructions on the package. Drain the ravioli when they are done cooking. Drizzle the drained ravioli with some olive oil to prevent them from sticking together.
Wash cherry tomatoes. Mince garlic. Add cherry tomatoes and garlic to the skillet with the onions. Give the skillet a shake and cook for about 8 more minutes. The cherry tomatoes will start to break down, and their sugar will start to turn the onions into a beautiful, jam-like consistency. Add the cooked and drained ravioli the skillet. Add remaining 1 tablespoon olive oil, 1/2 teaspoon sea salt, and red pepper flakes. Stir.
Plate the ravioli, top with Parmesan or goat cheese if desired, and enjoy!
Makes 2-3 servings, depending on how hungry you are.
