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 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); 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)

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Introduction

This butternut squash ravioli with rosemary cream sauce is a delightful way to elevate your dinner with rich, comforting flavors. The creamy sauce, infused with fresh rosemary and topped with toasted breadcrumbs, pairs perfectly with the sweet, tender ravioli. It’s an impressive yet approachable dish ideal for weeknight meals or special occasions.

A white bowl with six large ravioli pieces covered in a creamy, light beige sauce fills the center. Each ravioli has a slightly ruffled edge and a smooth, soft texture. The sauce is thick and speckled with black pepper and small brown crumbs. A small sprig of fresh green rosemary sits atop the ravioli, adding a touch of color. The bowl rests on a white marbled surface, with part of a light cloth visible beneath. 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 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, about 3-5 minutes.
Step 2: Pour in the vegetable stock and allow it to reduce by half, about 15 minutes. Then strain out the solids and discard them.
Step 3: Return the strained liquid to the pan and continue to reduce if needed. Stir in the heavy cream and keep an eye on 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 2-5 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 they are lightly browned. 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 salt to taste.
Step 7: Gently toss the cooked ravioli in the rosemary cream sauce, then plate and finish by sprinkling the toasted panko breadcrumbs on top for a crunchy contrast.

Tips & Variations

For a non-alcoholic version, substitute the white wine with vegetable or chicken broth.
Try replacing fresh rosemary with thyme for a different herbaceous note.
Use half-and-half instead of heavy cream for a lighter sauce.
Swap butternut squash ravioli with cheese or mushroom ravioli if preferred.
To make it dairy-free, replace butter with olive oil and omit the Parmesan cheese or use a vegan cheese alternative.

Storage

Store leftover ravioli and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of cream or broth to loosen the sauce if needed. Breadcrumb topping is best added fresh before serving to maintain crunch.

How to Serve

A white bowl with a dark rim holds seven plump ravioli pieces covered in a creamy beige sauce with black pepper specks. The ravioli has a pale yellowish color with ruffled edges, arranged with some overlapping in the shallow bowl. On top, there is a small sprinkle of orange-brown crumbs and grated cheese, with a fresh green rosemary sprig placed in the center for garnish. The bowl sits on a white marbled surface with a blurred garlic bulb and silverware 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 works well; just allow a little extra cooking time until they float to the surface.

How do I prevent the cream sauce from breaking?

Keep the heat moderate and stir frequently once the cream is added. Avoid boiling the sauce to prevent curdling or separation.