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 as alternative.); 1 sprig Rosemary (Dried rosemary can be used sparingly.); 2 cups Vegetable Stock (Chicken stock as substitute.); 1 cup Heavy Cream (Half-and-half for lighter sauce.); 1 tablespoon Fresh Rosemary, finely chopped (Thyme as alternative.); 0.5 cup Parmesan Cheese, freshly grated (Pecorino Romano as substitute.); Black Pepper, to taste (White pepper as milder option.); Kosher Salt, to taste (Sea salt or table salt as alternatives.); 1 package Butternut Squash Ravioli (Can substitute with cheese or mushroom ravioli.); 2 tablespoons Unsalted Butter (Olive oil for dairy-free option.); 0.5 cup Panko Breadcrumbs (Regular breadcrumbs as substitute.)

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Introduction

Butternut squash ravioli paired with a fragrant rosemary cream sauce makes for a cozy, elegant dinner. This recipe combines creamy textures and aromatic herbs to create a comforting dish that’s perfect for any night of the week.

A close-up image of a white bowl filled with seven pieces of square-shaped ravioli with ruffled edges, each ravioli in a creamy white sauce speckled with cracked black pepper. On top of the ravioli is a sprinkling of grated cheese and golden brown toasted crumbs, with a small sprig of green rosemary placed in the center as garnish. The bowl is set on a white marbled surface with a piece of garlic and silver cutlery visible in the blurred background. 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 to 5 minutes.
Step 2: Pour in the vegetable stock and allow it to reduce by half, about 15 minutes. Strain out and discard the solids from the sauce.
Step 3: Return the strained liquid to the pan and continue to reduce, then stir in the heavy cream. Monitor the sauce as it thickens while the pasta cooks.
Step 4: Bring a pot of salted water to a boil. Carefully add the butternut squash ravioli and cook until they float, about 2 to 5 minutes depending on whether they are fresh or frozen.
Step 5: In a small pan over medium-high heat, melt the unsalted butter. Add the panko breadcrumbs and toast until lightly browned, then remove from heat and set aside.
Step 6: Stir the finely chopped fresh rosemary, grated Parmesan cheese, and black pepper into the cream sauce. Adjust seasoning with kosher salt to taste.
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 half-and-half for heavy cream without compromising flavor.
Try using thyme instead of rosemary for a different herbal note.
Swap out butternut squash ravioli with cheese or mushroom ravioli for variety.
Use olive oil instead of butter and skip the cheese for a dairy-free version.
Freshly grated Pecorino Romano cheese can add a sharper taste in place of Parmesan.

Storage

Store leftover ravioli and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or stock to loosen the sauce if it thickens too much.

How to Serve

A white bowl filled with six light beige ravioli pieces, each with a slightly ruffled edge and soft, plump texture, sitting in a creamy white sauce that has small specks of black pepper. The ravioli are arranged in a circular pattern, topped with a small sprinkle of grated cheese and golden-brown crumbs, with a fresh green rosemary sprig placed in the center for garnish. The bowl is on a white marbled surface with a faintly visible fork and spoon in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash ravioli?

Yes, frozen ravioli can be used. Just cook them a bit longer in boiling water until they float and are tender, usually closer to 5 minutes.

What can I substitute for dry white wine in the sauce?

If you prefer a non-alcoholic version, vegetable or chicken broth works well as a substitute and still imparts great flavor.