What to Make With Leftover Ham? Skillet Ravioli With Butternut Squash
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.