Name: Butternut Squash Ravioli with Rosemary Cream Sauce Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
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); 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)

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Introduction

Butternut Squash Ravioli with Rosemary Cream Sauce is a delightful dish that brings together sweet, savory, and herbaceous flavors in one comforting meal. The creamy sauce enhanced with fresh rosemary perfectly complements the tender ravioli, making it an elegant yet easy dinner option.

A close-up of several ravioli pieces in a creamy light brown sauce on a white scalloped edge plate sitting on a white marbled surface; one ravioli is held up by a fork with its inside visible, showing a bright orange filling with a soft texture, while the ravioli edges have a slightly crinkled pattern and the sauce is smooth with small bits of black pepper and herbs scattered on top; the photo has a warm tone and shallow depth of field, focusing on the ravioli held by the fork. photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

For a non-alcoholic version, substitute the white wine with vegetable or chicken broth.
Use half-and-half instead of heavy cream for a lighter sauce.
Try substituting fresh rosemary with thyme or omit the herb for a more neutral flavor.
Swap butternut squash ravioli with cheese or mushroom ravioli for a different filling.
Olive oil can replace butter for a dairy-free alternative in toasting the breadcrumbs.

Storage

Store any leftover ravioli with sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to avoid breaking the pasta and to keep the sauce creamy. Add a splash of cream or stock if the sauce thickens too much upon reheating.

How to Serve

A white scalloped plate filled with ravioli covered in a creamy light beige sauce, sprinkled with golden brown toasted crumbs and pepper, with a sprig of fresh green rosemary placed on the left side of the pasta; the plate is set on a larger dark grey plate, both on a white marbled surface with a striped cloth underneath on the left; nearby is a small white dish with grated cheese and a tiny fork, a glass of sparkling light yellow drink, a wooden board holding three slices of light brown bread with a crust, and fresh rosemary sprigs scattered around; a black fork rests on the plate partially inside the sauce, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sauce ahead of time?

Yes, the rosemary cream sauce can be prepared a day in advance. Store it refrigerated and warm it gently before tossing with freshly cooked ravioli.

What can I use instead of panko breadcrumbs?

Regular breadcrumbs work well as a substitute for panko. For gluten-free options, try crushed gluten-free crackers or omit the topping altogether.