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Butternut Squash Ravioli with Rosemary Cream Sauce Recipe

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★★★★★

5 from 92 reviews

This elegant dinner recipe features delicate butternut squash ravioli served with a rich and aromatic rosemary cream sauce, topped with toasted panko breadcrumbs for a satisfying crunch. The sauce combines dry white wine, shallots, fresh rosemary, and Parmesan cheese to create a perfect balance of flavors, making it a comforting yet sophisticated dish ideal for special occasions or cozy evenings.

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 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)

Main Ingredients

  • 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

  1. Prepare the flavor base: In a large pan over medium heat, combine the dry white wine, peeled and sliced shallot, rosemary sprig, and whole black peppercorns. Cook this mixture, stirring occasionally, until it reduces to about 1 tablespoon of liquid, approximately 3-5 minutes. This step intensifies the flavors for the sauce.
  2. Simmer with stock: Add the vegetable stock to the pan and let it simmer uncovered, allowing the liquid to reduce by half. This process should take about 15 minutes. Then, strain the solids from the liquid using a fine sieve and discard them to ensure a smooth sauce base.
  3. Finish the cream sauce: Return the strained liquid to the pan and continue to reduce slightly over medium heat. Stir in the heavy cream and monitor the mixture as it thickens gently, providing a velvety texture. Maintain this on heat while the pasta is cooking.
  4. Cook the ravioli: In a separate pot, bring salted water to a boil. Add the butternut squash ravioli carefully and cook until they float to the surface, which takes about 2-5 minutes depending on whether the ravioli are fresh or frozen. Once cooked, gently transfer them to the sauce.
  5. Toast the breadcrumbs: Meanwhile, heat the unsalted butter in a small pan over medium-high heat. Add the panko breadcrumbs and toast them, stirring frequently, until they turn lightly browned and crunchy. Remove from heat and set aside.
  6. Combine and season: Stir the finely chopped fresh rosemary, freshly grated Parmesan cheese, and freshly ground black pepper into the cream sauce. Taste and adjust the seasoning with kosher salt and additional pepper as desired. Gently toss the cooked ravioli in the sauce, ensuring each piece is well coated.
  7. Serve: Plate the sauced ravioli and generously sprinkle the toasted panko breadcrumbs on top for a delightful crunch and a beautiful presentation.

Notes

  • For a non-alcoholic version, substitute the dry white wine with vegetable or chicken broth.
  • If fresh rosemary is unavailable, dried rosemary can be used sparingly or replaced with thyme for a different flavor.
  • Using half-and-half instead of heavy cream will lighten the sauce but may reduce richness.
  • Butter can be swapped with olive oil to make the sauce dairy-free.
  • Ensure the ravioli are cooked gently to avoid bursting and maintain their shape.
  • To add protein, consider pairing the dish with grilled chicken or sautéed mushrooms.

Keywords: butternut squash ravioli, rosemary cream sauce, Italian dinner, creamy pasta, autumn recipe, vegetarian pasta, easy gourmet dinner

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