With a new baby in the house, weeknight dinners have taken on an even greater urgency for being quick and easy.  In addition, with limited time to hit the grocery store, we are often faced with the task of cooking a quick meal with the random ingredients we still have on hand since our last grocery trip.   As I thought about what to make for dinner on my ride home, I mentally went through our kitchen inventory.   I knew I had the following on hand:

• Frozen ravioli (yes, I prefer making my own fresh, but I try to save those big projects for the weekend)
• Yellow summer squash from the farm share
• About ½ a quart of heavy cream
• A wedge of parmesan leftover from the weekend’s anti-pasta platter

The dish came together in a snap and was absolutely delicious.  I paired it with a simple caesar salad with homemade caesar dressing.

Give this recipe a try the next time you’re pressed for time and short on ingredients!  The squash can be replaced by whatever your pantry supplies you with…peas, mushrooms, zucchini…enjoy!

1 large yellow summer squash, diced

1 tbsp extra virgin olive oil

16 frozen or fresh ravioli – choose your favorite filling

5 tablespoons unsalted butter

¾ cup heavy cream

2 cloves garlic, minced

Pinch of freshly grated nutmeg

¾ cup freshly grated parmesan cheese

Salt

Pepper

Dried or fresh parsley for garnish

1. Pre-heat oven to 375 degrees.
2. Toss squash with salt, pepper and olive oil.  Roast in oven for 12 – 15 minutes until softened but still al dente.  Remove from oven and set aside.
3. While squash cooks, bring a large pot of salted water to a boil and cook pasta according to package instructions.  Drain the ravioli, set aside.
4. In a large skillet over medium heat, add butter, cream, garlic and nutmeg.  Stirring often, cook until butter is melted.  Once butter is melted, add squash, cheese and ravioli; season with salt and pepper.  Cook for 3 – 4 minutes, tossing often until all ingredients are evenly combined.  Taste and adjust seasonings as necessary.
5. Divide among two bowls, garnish with parsley and serve immediately.
6. Serves two.