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Butternut Squash Ravioli with Rosemary Cream Sauce Recipe

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★★★★★

4.9 from 137 reviews

This elegant butternut squash ravioli recipe is elevated with a fragrant rosemary cream sauce, perfect for a comforting yet sophisticated dinner. The sauce combines dry white wine, shallots, and fresh rosemary, blended into a creamy delight that complements the sweet, tender ravioli. Crispy buttery panko topping adds a delicious texture contrast, making this dish a memorable meal for any occasion.

Ingredients

Scale

For the Sauce

  • 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)

For the Ravioli

  • 1 package Butternut Squash Ravioli (cheese or mushroom ravioli as substitute)

For the Topping

  • 2 tablespoons Unsalted Butter (olive oil for dairy-free)
  • 0.5 cup Panko Breadcrumbs (regular breadcrumbs as alternative)

Instructions

  1. Prepare the Sauce Base: In a medium saucepan over medium heat, add the dry white wine, shallot, whole black peppercorns, and rosemary sprig. Bring to a gentle simmer and cook until the wine reduces by about half, concentrating the flavors.
  2. Add Stock and Simmer: Pour in the vegetable stock, increase the heat slightly, and simmer for 10-15 minutes to meld the flavors and reduce slightly for a richer taste.
  3. Finish the Cream Sauce: Reduce the heat to low and stir in the heavy cream and finely chopped fresh rosemary. Simmer gently until sauce thickens slightly, about 5 minutes. Remove the rosemary sprig and peppercorns, then stir in the freshly grated Parmesan cheese. Season with kosher salt and freshly ground black pepper to taste. Keep warm over low heat.
  4. Cook the Ravioli: Bring a large pot of salted water to a boil. Add the butternut squash ravioli and cook according to package instructions, generally about 3-4 minutes or until they float to the surface. Drain carefully, reserving a small cup of pasta water.
  5. Make the Topping: While ravioli cooks, melt the unsalted butter in a small skillet over medium heat. Add the panko breadcrumbs and toast, stirring frequently, until golden brown and crispy, about 3-4 minutes. Remove from heat and set aside.
  6. Combine and Serve: Gently toss the cooked ravioli in the rosemary cream sauce, adding a splash of reserved pasta water if needed to loosen the sauce. Plate the ravioli and spoon the crispy buttery panko topping over each serving. Garnish with extra fresh rosemary or Parmesan if desired. Serve immediately and enjoy!

Notes

  • For a lighter sauce, substitute heavy cream with half-and-half.
  • Vegetable stock can be replaced with chicken stock for a non-vegetarian version.
  • Use olive oil instead of butter in the topping for a dairy-free alternative.
  • Dried rosemary can be used if fresh is unavailable, but use sparingly to avoid overpowering.
  • Ensure to reserve some pasta cooking water to adjust the sauce consistency if needed.
  • Cheese or mushroom ravioli can substitute butternut squash ravioli based on preference.

Keywords: Butternut squash ravioli, rosemary cream sauce, creamy pasta sauce, easy dinner recipe, Italian pasta, fall recipes, vegetarian dinner

Find it online: https://bakedbylisa.com/butternut-squash-ravioli-with-rosemary-cream-sauce-recipe/