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 (or vegetable/chicken broth for non-alcoholic); 1 medium Shallot (substitute finely chopped onion if needed); 5 whole Black Peppercorns (or fresh ground pepper); 1 sprig Rosemary (dried rosemary can be used sparingly); 2 cups Vegetable Stock (or chicken stock for non-vegetarian); 1 cup Heavy Cream (or half-and-half for a lighter sauce); 1 tablespoon Fresh Rosemary (finely chopped; can substitute thyme or omit); 0.5 cup Parmesan Cheese (freshly grated; Pecorino Romano as substitution); Black Pepper to taste (white pepper optional); Kosher Salt to taste (or sea salt/table salt); 1 package Butternut Squash Ravioli (cheese or mushroom ravioli as alternative); 2 tablespoons Unsalted Butter (or olive oil for dairy-free); 0.5 cup Panko Breadcrumbs (regular breadcrumbs can be substituted)

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Introduction

Butternut squash ravioli dressed in a silky rosemary cream sauce makes for an elegant and comforting dinner. This dish combines delicate flavors and a crispy topping to delight your taste buds with every bite.

A white bowl filled with seven pieces of light golden ravioli with ridged edges sitting in a creamy white sauce that partially covers the bottom. The ravioli are sprinkled with finely grated white cheese and black pepper flakes. A fresh green rosemary sprig rests on top, adding a touch of color and texture. The bowl is on a white marbled surface with a white cloth nearby, creating a cozy and inviting setting. 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 (dried rosemary can be used sparingly)
2 cups Vegetable Stock (chicken stock can be used as a substitute)
1 cup Heavy Cream (use half-and-half for a lighter sauce)
1 tablespoon Fresh Rosemary (finely chopped; thyme can replace if desired)
0.5 cup Parmesan Cheese (freshly grated; Pecorino Romano can be substituted)
Black Pepper to taste (white pepper is a milder option)
Kosher Salt to taste (sea salt or table salt can be used)
1 package Butternut Squash Ravioli (cheese or mushroom ravioli can be swapped)
2 tablespoons Unsalted Butter (olive oil for a dairy-free option)
0.5 cup Panko Breadcrumbs (regular breadcrumbs can 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, around 3 to 5 minutes.
Step 2: Add the vegetable stock to the pan and allow it to reduce by half. Strain out and discard the solids. This reduction should take about 15 minutes.
Step 3: Return the strained liquid to the pan, continue to reduce slightly, then stir in the heavy cream. Watch the sauce to maintain a creamy thickness while the pasta cooks.
Step 4: Bring a pot of salted water to a boil. Gently add the butternut squash ravioli and cook until they float to the surface, approximately 2 to 5 minutes depending on whether they are fresh or frozen.
Step 5: Meanwhile, melt the unsalted butter in a small pan over medium-high heat. Add the panko breadcrumbs and toast them until golden brown. Set aside.
Step 6: Stir the finely chopped fresh rosemary, grated Parmesan cheese, and black pepper into the cream sauce. Adjust salt and seasoning as needed.
Step 7: Gently toss the cooked ravioli in the rosemary cream sauce to coat evenly. Serve topped with the toasted panko breadcrumbs for a satisfying crunch.

Tips & Variations

For a dairy-free version, substitute butter with olive oil and use a non-dairy cream alternative.
Try swapping rosemary with thyme for a different herbal note in the cream sauce.
If fresh parmesan is not available, Pecorino Romano adds a sharp, savory flavor.
To add extra texture, sprinkle some toasted pine nuts along with the panko breadcrumbs.

Storage

Store leftover ravioli and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, stirring occasionally to preserve the creamy texture. Avoid microwaving for best results.

How to Serve

A grey bowl holds six large, golden ravioli pieces with crisp, ruffled edges, sitting in a thick, creamy white sauce that spreads across the bowl's base. On top of the ravioli, there is a sprinkling of finely grated white cheese and small brown crunchy crumbs, with specks of ground black pepper scattered around. A fresh green sprig of rosemary rests in the center, adding color and texture contrast. The bowl is set on a white marbled surface, with a silver fork and garlic visible in the blurry 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 works well. Just add an extra minute or two to the cooking time and wait until they float to the surface before draining.

What can I substitute for white wine in the sauce?

If you prefer a non-alcoholic option, use vegetable or chicken broth. It will maintain the sauce’s depth without the alcohol.