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Butternut Squash Ravioli with Rosemary Cream Sauce Recipe

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★★★★★

4.7 from 140 reviews

Elevate your dinner with delectable Butternut Squash Ravioli smothered in a rich and aromatic Rosemary Cream Sauce. This elegant yet comforting dish combines tender ravioli with a savory sauce made from white wine, fresh rosemary, and Parmesan, topped with golden toasted panko breadcrumbs for a delightful crunch.

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 and Topping Ingredients

  • 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. Prepare the wine reduction: 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, which should take approximately 3-5 minutes. This step intensifies the flavor base of the sauce.
  2. Add vegetable stock and reduce: Pour in the vegetable stock and allow the liquid to reduce by half. After reduction, strain the solids from the sauce using a fine mesh sieve and discard them. This step takes about 15 minutes and results in a smooth sauce base.
  3. Finish the cream sauce: Return the strained liquid to the pan and continue to reduce slightly. Stir in the heavy cream and monitor the sauce as it thickens gently. This creamy component adds luscious richness while the pasta cooks.
  4. Cook the ravioli: Meanwhile, bring a pot of salted water to a boil. Carefully add the butternut squash ravioli to the boiling water and cook until they float to the surface, which typically takes 2-5 minutes depending on their freshness or if frozen. Remove the ravioli and drain.
  5. Toast breadcrumbs: In a small pan over medium-high heat, melt the unsalted butter. Add the panko breadcrumbs and toast them until they reach a light golden brown color. Remove from heat and set aside for garnish, providing a pleasant crunch contrast.
  6. Combine sauce and seasoning: Stir the finely chopped fresh rosemary, freshly grated Parmesan cheese, and black pepper into the cream sauce. Adjust seasoning with kosher salt and more black pepper if desired to enhance the flavor profile.
  7. Toss ravioli in sauce and serve: Gently coat the cooked butternut squash ravioli with the rosemary cream sauce. Plate the ravioli and generously sprinkle the toasted panko breadcrumbs on top for texture. Serve immediately to enjoy a harmonious blend of creamy, savory, and crunchy elements.

Notes

  • Use vegetable stock for a vegetarian sauce or chicken stock for added depth if preferred.
  • Fresh rosemary delivers the best flavor, but dried may be used sparingly in a pinch.
  • Substitute dry white wine with broth if avoiding alcohol; flavor will be different but still delicious.
  • Freshly grated Parmesan cheese enhances the sauce’s richness; Pecorino Romano is an excellent alternative.
  • Ensure ravioli is cooked just until it floats to avoid overcooking and preserve texture.
  • Panko breadcrumbs add a delightful crunch but can be swapped with regular breadcrumbs if necessary.
  • For a lighter sauce, use half-and-half instead of heavy cream.

Keywords: Butternut Squash Ravioli, Rosemary Cream Sauce, Italian Dinner, Creamy Pasta, Vegetarian Pasta Recipe

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