Heat the olive oil in a large skillet and add the butternut squash.
Cook covered, stirring occasionally, until the squash is soft and starting to brown (10-15 min).
Meanwhile boil the water for the ravioli and prepare according to package directions.
When the squash is ready, add the garlic and thyme and cook uncovered for a couple of minutes.
Serve the ravioli, topping with the squash and a sprinkle of Parmesan cheese.