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Butternut Squash Ravioli with Rosemary Cream Sauce Recipe

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4.4 from 437 reviews

Butternut Squash Ravioli with Rosemary Cream Sauce is a decadent and comforting dish featuring delicate ravioli filled with sweet butternut squash, served in a rich rosemary-infused cream sauce and topped with crispy toasted panko breadcrumbs. This recipe balances savory herbs with the creamy sauce, creating a perfect meal for any special occasion or cozy night in.

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 Wine Infusion: In a large pan over medium heat, combine the dry white wine, diced shallot, rosemary sprig, and whole black peppercorns. Cook gently until the mixture reduces to about 1 tablespoon of liquid, approximately 3-5 minutes. This process concentrates the flavors, creating the base for the sauce.
  2. Add and Reduce Stock: Pour in the vegetable stock and allow the mixture to simmer until it reduces by half, about 15 minutes. Then strain the solids out and discard them, leaving a flavorful liquid base.
  3. Add Cream and Reduce Sauce: Return the strained liquid to the pan and continue to simmer, stirring occasionally. Add the heavy cream and monitor the sauce as it thickens slightly, which should happen within a few minutes.
  4. Cook the Ravioli: Bring a large pot of salted water to a boil. Gently add the butternut squash ravioli and cook until they float to the surface, typically between 2 to 5 minutes depending on whether they are fresh or frozen. Carefully drain the ravioli once cooked.
  5. Toast the Breadcrumbs: In a small pan over medium-high heat, melt the unsalted butter. Add the panko breadcrumbs and toast them, stirring frequently, until they turn lightly golden and crisp. Remove from heat and set aside.
  6. Finish the Sauce and Combine: Stir the finely chopped fresh rosemary, freshly grated Parmesan cheese, and freshly ground black pepper into the cream sauce. Adjust seasoning with kosher salt and additional pepper as needed for taste. Gently toss the cooked ravioli in the sauce until thoroughly coated.
  7. Serve: Plate the sauced ravioli and generously sprinkle the toasted panko breadcrumbs on top for added texture and flavor. Serve immediately for the best experience.

Notes

  • For a non-alcoholic version, substitute the dry white wine with vegetable or chicken broth.
  • If fresh rosemary is unavailable, dried rosemary may be used sparingly, or thyme can be a suitable alternative.
  • Use half-and-half instead of heavy cream for a lighter sauce variation.
  • Olive oil can replace butter to make the breadcrumb topping dairy-free.
  • Freshly grated Parmesan provides the best flavor; Pecorino Romano is a good alternative.
  • Adjust cooking time for ravioli depending on if they are fresh (shorter cook) or frozen (longer cook).
  • Toast breadcrumbs carefully to avoid burning; stirring frequently helps achieve even toasting.

Keywords: butternut squash ravioli, rosemary cream sauce, Italian pasta recipe, creamy ravioli sauce, toasted breadcrumbs topping

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