Butternut Squash And Prosciutto Tossed With Cheese Ravioli

• 25 oz bag of four cheese ravioli
• 3 oz diced prosciutto
• 1 lb butternut squash
• 3-5 tablespoons salted butter

1. In large frying pan, brown two tablespoons butter. Meanwhile, cook ravioli according to package instructions.
2. Cut, peel, and cube butternut squash. I've found it's easiest to use to meat from the neck of the squash, as you don't have to worry about taking seeds out, or peeling the rounded parts of the squash. The squash should be cut into small cubes, about 1/2 inch in size. Place the cubes into the browned butter, on medium heat. Saute squash in pan. Once tender, add bits of prosciutto to pan.
3. Finally, add drained ravioli into pan. As the ravioli is already hot from being cooked, you really only need to coat the ravioli in the browned butter. At this point, if there is not enough butter to coat, add the addition tablespoon or two to the pan.
4. Once the entire mixture is coated and warmed through, turn off heat, and put in serving bowl.

four cheese, butternut squash, butter

Taken from www.epicurious.com/recipes/member/views/butternut-squash-and-prosciutto-tossed-with-cheese-ravioli-50005203 (may not work)