Maple Cream Sauce for Butternut Squash Ravioli

• active time: 10 minutes
• total time: 35 minutes

Ingredients

4 tablespoons butter

1 shallot, large, diced

2 cups light cream

2 tablespoons maple syrup

1 teaspoon thyme

Salt

Pepper

Bacon, for garnish

1 package butternut squash ravioli, cooked

Directions

Melt the butter in a large sauté pan over medium heat. Add the shallots and then cook until translucent, approximately 2 minutes. Add the cream, and allow to simmer for one minute to meld flavors. Add the maple syrup, stirring to combine; add thyme, salt and pepper to taste, and cook over medium heat, stirring occasionally.

Add the cooked ravioli to the sauté pan and allow to simmer in the sauce for a minute or two.