Versatile Cheese Ravioli

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Cook's notes: Refrigerated cheese ravioli is a great starter for meal planning. It's readily available and so versatile when added in with other ingredients. 
Meal #1  
Ravioli with Cacio Pepe Sauce

Recipe adapted from Michael White People Magazine April 2016  Serves 2. 
Ingredients: 

• 1/4 cup heavy cream
• 1/4 cup reduced sodium chicken broth
• 1/2 cup grated fresh Parmesan Cheese
• 1/2 cup grated Pecorino Roman cheese
• 1 10 oz. package cheese ravioli, Sausage  or Cheese and Spinach
• 2 TB. butter
• Freshly ground pepper

Directions: 

• Prepare ravioli according to package directions. Drain and return pasta to saucepan. Toss with butter, cover and set aside. 
• Bring cream and chicken broth to a simmer in a small saucepan. Add cheeses and season with pepper.  
• Divide ravioli evenly among serving plates. Spoon sauce evenly over ravioli, Sprinkle with pepper and serve immediately. 

Meal; #2 Butternut Squash Ravioli
Cook's notes:Recipe adapted from lemontreedwellrng.com

• 1 (25 oz.) package cheese ravioli
• 1 TB. olive oil or Lemon Olive Oil 
• 2 c. diced butternut squash 
• 1/3 c. chopped walnuts
• 1/4 tsp. dried sage
•  1/2 tsp. Saigon cinnamon 
• 1/2 tsp. kosher salt
• 1/3 c. shredded Parmesan cheese
• 1 TB. butter

Directions:

• Prepare ravioli according to package instructions. Drain pasta return to pan,cover and set aside. 
• Set temperature at 400 degrees and cover a baking sheet with parchment paper.
• Toss butternut  cubes in olive oil and spread on a baking sheet. Sprinkle cubes with cinnamon and sage. Stir in walnuts and roast 15 minutes or until tender   
• Mix 1 TB butter with butternut squash and serve butternut squash mixture over ravioli. Top with Parmesan cheese.