This is an easy and quick weeknight meal that's good, inexpensive, and yields leftovers that are great for lunches later in the week. Yes, I know, the idea is to use up the leftover ham, not make more leftovers, but, at my house, leftovers are a good thing. Leftovers mean quick, nutritious, and good food! This skillet meal takes advantage of "on hand" ham as well as frozen diced butternut squash and a bag of cheese ravioli. The frozen items will help you get dinner on the table in about half an hour. The dish also is full of taste--the salty/savory ham, the sweet/creamy squash, and the soft, cheese-filled ravioli that pretty much go with anything and everything. You won't need much to round out the meal. A salad and some bread would be good. Enjoy!
Skillet Ravioli With Ham and Butternut Squash -- Serves 4+
2-3 teaspoons of canola oil
1 medium onion, chopped
2-3 cups of chopped ham (bite-sized pieces)
12-ounce bag of frozen diced butternut squash
2 cups of water
1/2 teaspoon of dried thyme
25-ounce bag (approximately) of frozen cheese-filled ravioli (or similar pasta)
1/2 cup of milk mixed with 1/4 cup of all-purpose flour
1 teaspoon of apple cider vinegar
Salt and pepper to taste
1-2 chopped or shredded green onions
Heat the oil over medium-high heat in a large skillet or chef's pan. Add the onion and saute it for 5-6 minutes or until it starts to soften. Add the ham and saute it with the onion for a few minutes. Stir in the frozen squash, water, and thyme and bring the mixture to a boil. Stir in the frozen ravioli. Turn down the heat to a simmer, partially cover the mixture with a lid, and let the mixture simmer for 5-10 minutes or until the ravioli are hot and the liquid has reduced by about one-third. Stir in the milk/flour mixture and keep stirring gently for a few minutes to form a sauce. Turn off the heat and stir in the apple cider vinegar. Taste the dish and add salt and pepper to your taste. Sprinkle on the green onions.
