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Butternut Squash Ravioli with Rosemary Cream Sauce Recipe

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★★★★★

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.

Ingredients

Scale

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

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