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Butternut Squash Ravioli with Rosemary Cream Sauce Recipe

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★★★★★

5 from 77 reviews

Delight in the comforting flavors of Butternut Squash Ravioli paired with a luscious Rosemary Cream Sauce. This elegant yet simple dish combines tender ravioli filled with sweet butternut squash and a creamy sauce infused with fresh rosemary, shallots, and white wine, topped with crunchy toasted panko breadcrumbs for added texture. Perfect for a cozy dinner or special occasion.

Ingredients

Scale

For the Sauce

  • 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)

For the Ravioli

  • 1 package Butternut Squash Ravioli (cheese or mushroom ravioli as alternative)

For the Topping

  • 2 tablespoons Unsalted Butter (or olive oil for dairy-free)
  • 0.5 cup Panko Breadcrumbs (regular breadcrumbs can be substituted)

Instructions

  1. Make the Aromatic Reduction: In a large pan over medium heat, combine dry white wine, chopped shallot, rosemary sprig, and whole black peppercorns. Cook, stirring occasionally, until liquid reduces to about 1 tablespoon, approximately 3-5 minutes.
  2. Prepare the Sauce Base: Pour in the vegetable stock and allow the mixture to simmer, reducing by half. Strain out and discard the solids to create a smooth base, which should take about 15 minutes.
  3. Add Cream and Reduce: Return the strained liquid to the pan and continue to reduce gently. Stir in the heavy cream and monitor the sauce as it thickens, aiming for a velvety consistency while the pasta cooks.
  4. Cook the Ravioli: Bring a pot of salted water to a boil. Carefully add the butternut squash ravioli and cook until they float to the surface, typically 2-5 minutes depending on whether they are fresh or frozen. Drain gently.
  5. Toast the Breadcrumbs: In a small pan over medium-high heat, melt the unsalted butter. Add the panko breadcrumbs and toast them until they turn a light golden brown, stirring frequently to prevent burning. Remove from heat and set aside.
  6. Finish the Sauce and Combine: Stir the finely chopped fresh rosemary, freshly grated Parmesan, and black pepper into the cream sauce. Season with kosher salt to taste. Gently toss the cooked ravioli in the sauce to coat thoroughly.
  7. Serve with Topping: Plate the sauced ravioli and sprinkle the toasted panko breadcrumbs over the top for a delightful crunch. Serve immediately for best flavor and texture.

Notes

  • For a non-alcoholic version, substitute dry white wine with vegetable or chicken broth.
  • Fresh rosemary provides the best flavor; use dried sparingly as it’s more potent.
  • If a lighter sauce is preferred, replace heavy cream with half-and-half.
  • Butter can be swapped with olive oil for dairy-free diets, though it will alter flavor and texture.
  • Ensure to toast the breadcrumbs carefully to avoid burning and achieve a perfect crunch.
  • For a vegetarian dish, use vegetable stock and check that ravioli filling aligns with dietary restrictions.

Keywords: Butternut Squash Ravioli, Rosemary Cream Sauce, Italian Dinner, Vegetarian Pasta, Creamy Sauce, Fall Recipes, Comfort Food

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