Name: Butternut Squash Ravioli with Rosemary Cream Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 cup Dry White Wine (vegetable or chicken broth for non-alcoholic); 1 medium Shallot (or finely chopped onion); 5 whole Black Peppercorns (or freshly ground black pepper); 1 sprig Rosemary (dried rosemary can be used sparingly); 2 cups Vegetable Stock (or chicken stock); 1 cup Heavy Cream (half-and-half for lighter sauce); 1 tablespoon Fresh Rosemary, finely chopped (or thyme as substitute); 0.5 cup Parmesan Cheese, freshly grated (Pecorino Romano as alternative); Black Pepper to taste (white pepper for milder taste); Kosher Salt to taste (or sea salt/table salt); 1 package Butternut Squash Ravioli (cheese or mushroom ravioli as substitute); 2 tablespoons Unsalted Butter (olive oil for dairy-free); 0.5 cup Panko Breadcrumbs (regular breadcrumbs as alternative)

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Introduction

Butternut squash ravioli paired with a fragrant rosemary cream sauce offers a cozy yet elegant dinner option. This dish balances the natural sweetness of the squash with creamy, herb-infused flavors, perfect for a comforting meal any night of the week.

A bowl with six pieces of ravioli in a creamy white sauce that covers the bottom layer, topped with a sprinkle of grated cheese and black pepper, and garnished with a small green rosemary sprig in the center, all placed on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package Butternut Squash Ravioli
1 cup Dry White Wine (for non-alcoholic version, use vegetable or chicken broth)
1 medium Shallot (substitute with finely chopped onion if necessary)
5 whole Black Peppercorns (fresh ground pepper works as an alternative)
1 sprig Rosemary (consider using dried rosemary sparingly)
2 cups Vegetable Stock (chicken stock can replace it for a non-vegetarian twist)
1 cup Heavy Cream (use half-and-half for a lighter sauce if desired)
1 tablespoon Fresh Rosemary, finely chopped (omitting it or replacing with thyme can also work)
0.5 cup Parmesan Cheese, freshly grated (Pecorino Romano is a flavorful substitution)
Black Pepper to taste (opt for white pepper for a milder taste)
Kosher Salt to taste (swap with sea salt or table salt to taste)
2 tablespoons Unsalted Butter (olive oil can be used for a dairy-free option)
0.5 cup Panko Breadcrumbs (regular breadcrumbs can serve as a substitute)

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the butternut squash ravioli according to the package instructions, usually 3-4 minutes. Drain and set aside.
Step 2: In a large skillet over medium heat, melt the butter. Add the panko breadcrumbs and toast them, stirring frequently, until golden and crispy. Remove from the skillet and set aside.
Step 3: In the same skillet, add the shallot and cook gently until translucent, about 2-3 minutes. Pour in the dry white wine and add the whole black peppercorns and rosemary sprig. Let it simmer until the liquid reduces by half.
Step 4: Add the vegetable stock and continue to simmer for another 5 minutes to blend the flavors. Remove the rosemary sprig and peppercorns.
Step 5: Stir in the heavy cream and bring the sauce to a gentle simmer. Add the finely chopped fresh rosemary, grated Parmesan, salt, and black pepper to taste. Cook until the sauce thickens slightly.
Step 6: Toss the cooked ravioli gently in the rosemary cream sauce to coat evenly.
Step 7: Serve the ravioli plated and sprinkle the toasted panko breadcrumbs over the top for a crunchy contrast.

Tips & Variations

For a non-alcoholic sauce, substitute the white wine with vegetable or chicken broth to keep the flavor rich.
If fresh rosemary isn’t available, dried rosemary works but use sparingly to avoid overpowering the sauce.
Try swapping butternut squash ravioli for cheese or mushroom ravioli based on your preference or what you have on hand.
To make this dish dairy-free, replace butter with olive oil, use half-and-half or coconut cream instead of heavy cream, and omit or use a vegan cheese alternative.

Storage

Store any leftover ravioli and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or stock to loosen the sauce if it has thickened. Avoid reheating in a microwave to maintain the sauce’s texture.

How to Serve

A white plate with a dark decorative rim holds a serving of ravioli in a creamy white sauce. The ravioli are golden with crimped edges, layered thickly and soaked in the smooth sauce. On top, there are small sprinkles of white grated cheese and black pepper bits. A fresh green rosemary sprig sits in the middle as a garnish. The plate is on a white marbled surface with a garlic bulb and green herbs blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze butternut squash ravioli with the sauce?

It’s best to freeze the ravioli and sauce separately. Boiled ravioli can become mushy when frozen. Store them uncooked in a single layer. The sauce freezes well but may separate slightly on thawing; just whisk before reheating.

What can I use instead of panko breadcrumbs for the topping?

You can use regular breadcrumbs or crushed nuts like toasted pecans or walnuts to add crunch and flavor. For a gluten-free option, try gluten-free breadcrumbs or crispy fried shallots.