Butternut Squash Ravioli with Rosemary Cream Sauce Recipe

Introduction

Delight your taste buds with a comforting plate of Butternut Squash Ravioli bathed in a fragrant rosemary cream sauce. This elegant yet simple dish combines sweet squash, aromatic herbs, and creamy cheese for a perfect dinner treat.

Ingredients

• 1 cup Dry White Wine (For non-alcoholic, 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.)
• 1 package Butternut Squash Ravioli (Swap with cheese or mushroom ravioli as needed.)
• 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

1. Step 1: In a large pan over medium heat, combine the dry white wine, shallot, rosemary sprig, and whole black peppercorns. Cook the mixture until it reduces to about 1 tablespoon of liquid, approximately 3 to 5 minutes.
2. Step 2: Add the vegetable stock to the pan and allow it to reduce by half. Strain out the solids and discard them. This process should take about 15 minutes.
3. Step 3: Return the strained liquid to the pan and continue reducing. Once reduced, stir in the heavy cream. Monitor the sauce’s thickness while you prepare the pasta.
4. Step 4: Bring a large pot of salted water to a boil. Carefully add the butternut squash ravioli and cook until they float to the surface, typically 2 to 5 minutes depending on freshness or if frozen.
5. Step 5: In a small pan over medium-high heat, melt the unsalted butter. Add the panko breadcrumbs and toast until they turn a light golden brown. Remove from heat and set aside.
6. Step 6: Stir the finely chopped fresh rosemary, freshly grated Parmesan cheese, and black pepper into the cream sauce. Taste and adjust salt and pepper as needed.
7. Step 7: Gently coat the cooked ravioli in the rosemary cream sauce. Serve topped with the toasted panko breadcrumbs for a delightful crunch.

Tips & Variations

• For a lighter sauce, substitute heavy cream with half-and-half.
• Use chicken stock instead of vegetable stock for a richer flavor.
• Try swapping rosemary with thyme for a different herbal note.
• Olive oil can replace butter to make this dish dairy-free.
• If you prefer a vegetarian option, ensure your broth and stock are vegetable-based.

Storage

Store any leftover ravioli in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat to keep the sauce creamy and avoid overcooking the pasta. Breadcrumb topping is best added fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without alcohol?

Yes, simply substitute the dry white wine with vegetable or chicken broth to keep the sauce flavorful without alcohol.

How do I know when ravioli is cooked?

Ravioli are done when they float to the surface of the boiling water, usually within 2 to 5 minutes depending on whether they are fresh or frozen.

Butternut Squash Ravioli with Rosemary Cream Sauce Recipe

Print Recipe

★★★★★

4.6 from 93 reviews

This elegant Butternut Squash Ravioli with Rosemary Cream Sauce recipe combines tender pasta filled with sweet butternut squash and a rich, aromatic rosemary-infused cream sauce. Finished with toasted panko breadcrumbs for a delightful crunch, this dish is perfect for elevating a dinner with comforting yet sophisticated flavors.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Sauce Ingredients

• 1 cup Dry White Wine (For non-alcoholic, 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)
• to taste Black Pepper (Opt for white pepper for a milder taste)
• to taste Kosher Salt (Swap with sea salt or table salt to taste)

Pasta Ingredients

• 1 package Butternut Squash Ravioli (Swap with cheese or mushroom ravioli as needed)

Topping

• 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

1. Prepare the wine reduction: In a large pan over medium heat, combine dry white wine, shallot, rosemary sprig, and whole black peppercorns. Cook stirring occasionally until the mixture reduces to about 1 tablespoon of liquid, which takes approximately 3-5 minutes.
2. Add vegetable stock and reduce: Pour in the vegetable stock and bring to a simmer. Let it reduce by half over about 15 minutes. Once reduced, strain out and discard the solids, returning the smooth liquid back to the pan.
3. Incorporate heavy cream: Continue reducing the liquid slightly, then stir in the heavy cream. Monitor the sauce as it thickens gently; keep it warm while cooking ravioli.
4. Cook the butternut squash ravioli: In a separate pot, bring salted water to a boil. Carefully add the ravioli and cook until they float to the surface, approximately 2-5 minutes depending on whether they are fresh or frozen. Use a slotted spoon to remove them and set aside.
5. Toast the panko breadcrumbs: In a small pan over medium-high heat, melt unsalted butter. Add the panko breadcrumbs and toast them, stirring frequently until they are lightly browned and crisp. Remove from heat and set aside.
6. Finish the sauce and combine: Stir the finely chopped fresh rosemary, freshly grated Parmesan cheese, and black pepper into the cream sauce. Adjust seasoning with kosher salt and more pepper to taste.
7. Plate the dish: Gently toss the cooked butternut squash ravioli with the rosemary cream sauce until well coated. Serve topped with the toasted panko breadcrumbs for a delightful crunch.

Notes

• For a non-alcoholic version, replace the dry white wine with vegetable or chicken broth.
• Substitute shallots with finely chopped onions if needed.
• Use half-and-half in place of heavy cream for a lighter sauce.
• Olive oil can replace butter for a dairy-free topping option.
• Fresh rosemary adds the best flavor, but dried can be used sparingly.
• Ensure ravioli is cooked just until it floats to avoid overcooking.

Keywords: butternut squash ravioli, rosemary cream sauce, Italian pasta, autumn recipe, creamy pasta dish