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Butternut Squash Ravioli with Rosemary Cream Sauce Recipe

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★★★★★

4.7 from 148 reviews

This elegant recipe features tender butternut squash ravioli served with a fragrant rosemary cream sauce, perfectly accented by toasted panko breadcrumbs for a delightful crunch. The sauce is crafted by reducing white wine, shallots, and black peppercorns, then enriched with heavy cream, fresh rosemary, and Parmesan cheese, making it a sophisticated and comforting dish perfect for elevating any dinner occasion.

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 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.)

Pasta and Garnish

  • 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.)

Instructions

  1. Prepare the Wine Reduction: In a large pan over medium heat, combine the dry white wine, chopped shallot, rosemary sprig, and whole black peppercorns. Cook this mixture until it has reduced to about 1 tablespoon of liquid, which takes approximately 3-5 minutes. This concentrates the flavors for the sauce.
  2. Reduce the Stock: Pour in the vegetable stock and continue cooking the mixture until the liquid reduces by half, about 15 minutes. Strain the solids out of the liquid and discard them, leaving a flavorful broth base for the sauce.
  3. Add Cream and Thicken: Return the strained liquid to the pan and cook further to reduce slightly. Stir in the heavy cream and monitor the sauce as it thickens gently while the pasta is cooking, ensuring a creamy, rich consistency.
  4. Cook the Ravioli: Bring a large pot of salted water to a boil. Carefully add the butternut squash ravioli and cook until they float to the surface, indication that they are done—typically 2-5 minutes depending on whether the ravioli are fresh or frozen.
  5. Prepare Toasted Breadcrumbs: While the ravioli cooks, melt the unsalted butter in a small pan over medium-high heat. Add the panko breadcrumbs and toast them until they are lightly browned and crisp. Remove from heat and set aside.
  6. Finish the Sauce and Assemble: Stir the finely chopped fresh rosemary, grated Parmesan cheese, and freshly ground black pepper into the cream sauce. Adjust the seasoning with salt and pepper according to taste. Gently toss the cooked ravioli in the sauce, ensuring they are evenly coated.
  7. Serve with a Crunch: Plate the sauced ravioli and sprinkle the toasted panko breadcrumbs on top to add a delightful texture contrast, serving immediately to enjoy the dish at its best.

Notes

  • For a non-alcoholic version, substitute the dry white wine with vegetable or chicken broth.
  • If fresh rosemary is not available, dried rosemary can be used sparingly or replaced with thyme.
  • Olive oil can be used instead of butter for a dairy-free option in the breadcrumb topping.
  • For a lighter sauce, replace heavy cream with half-and-half.
  • Panko breadcrumbs add a nice crunch, but regular breadcrumbs can also be used.
  • Ensure not to overcook ravioli; they are done when they float to the surface.

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

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