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

Butternut squash ravioli paired with a fragrant rosemary cream sauce makes for a comforting yet elegant meal. This recipe combines sweet squash flavors with savory herbs and a rich, creamy sauce that’s perfect for any occasion.

A shallow white bowl filled with seven large, square ravioli with scalloped edges, all coated in a creamy light beige sauce that pools around them. The ravioli have a soft texture and a pale yellow color. On top, sprinkled lightly, is grated parmesan cheese and small bits of toasted breadcrumbs, adding a crumbly texture. Tiny specks of black pepper are scattered across the dish. A small sprig of fresh green rosemary is placed neatly in the center as a garnish. The bowl sits on a white marbled surface with a rustic silver fork and a couple of garlic cloves slightly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup dry white wine (use vegetable or chicken broth for non-alcoholic)
1 medium shallot (finely chopped; onion can be substituted)
5 whole black peppercorns (fresh ground pepper works as alternative)
1 sprig rosemary (dried rosemary can be used sparingly)
2 cups vegetable stock (chicken stock for non-vegetarian option)
1 cup heavy cream (half-and-half for a lighter sauce)
1 tablespoon fresh rosemary, finely chopped (thyme as substitute)
½ cup freshly grated Parmesan cheese (Pecorino Romano as alternative)
Black pepper, to taste (white pepper for milder flavor)
Kosher salt, to taste (sea salt or table salt can be used)
1 package butternut squash ravioli (cheese or mushroom ravioli as substitute)
2 tablespoons unsalted butter (olive oil for dairy-free version)
½ cup panko breadcrumbs (regular breadcrumbs as substitute)

Instructions

Step 1: In a large pan over medium heat, combine the dry white wine, finely chopped shallot, rosemary sprig, and whole black peppercorns. Cook until the liquid reduces to about 1 tablespoon, about 3–5 minutes.
Step 2: Pour in the vegetable stock and continue cooking until the liquid reduces by half, about 15 minutes. Strain the mixture to remove solids and discard them.
Step 3: Return the strained liquid to the pan and allow it to reduce further. Stir in the heavy cream and watch for the sauce to thicken while you cook the pasta.
Step 4: Bring a pot of salted water to a boil. Add the butternut squash ravioli carefully 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 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. Season with salt to taste.
Step 7: Gently toss the cooked ravioli in the rosemary cream sauce to coat. Serve topped with the toasted panko breadcrumbs for added texture.

Tips & Variations

For a non-dairy version, substitute heavy cream with coconut milk and use olive oil instead of butter for toasting breadcrumbs.
Fresh rosemary adds vibrant flavor, but dried rosemary works well if used sparingly to avoid bitterness.
To add a bit of crunch, sprinkle toasted walnuts or pine nuts along with the panko breadcrumbs.
Try swapping butternut squash ravioli with cheese or mushroom varieties for different flavor experiences.

Storage

Store leftover ravioli and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of cream or broth to loosen the sauce if needed. Avoid reheating the dish with toasted breadcrumbs to maintain their crunch; add fresh crumbs before serving.

How to Serve

A bowl of seven ravioli pieces arranged in a circle, each with pale beige pasta and ridged edges, lying on top of a thick creamy white sauce with black pepper specks throughout. In the center, there is a small pile of grated cheese and golden toasted crumbs, topped with a fresh green rosemary sprig. The ravioli glisten with sauce and some cheese is sprinkled over them. The bowl is white with a subtle grayish pattern. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sauce ahead of time?

Yes, the rosemary cream sauce can be made up to two days in advance and refrigerated. Reheat gently, stirring frequently, before adding the cooked ravioli.

What if I don’t have panko breadcrumbs?

Regular breadcrumbs work well as a substitute. You can also omit them for a lighter dish, though the toasted crumbs add a nice texture contrast.