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 luscious rosemary cream sauce makes for an elegant yet comforting dinner. This recipe combines sweet and savory flavors with a delightful crunchy topping that enhances every bite. Perfect for a special weeknight or entertaining guests.

A scalloped white plate filled with about eight ravioli pieces covered in thick, creamy white sauce, topped with small brown crispy bits and a sprinkle of grated cheese, sitting on a larger white plate; a fresh green sprig of rosemary lies on the left side of the ravioli, with a silver fork resting on the right edge of the plate; the plates are set on a white marbled texture surface with a striped cloth nearby. 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 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.)

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, around 3-5 minutes.
Step 2: Pour in the vegetable stock and allow it to reduce by half. Strain out the solids and discard them; this should take about 15 minutes.
Step 3: Return the strained liquid to the pan and continue to reduce slightly. Stir in the heavy cream and monitor 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 to the surface, about 2-5 minutes depending on freshness.
Step 5: In a small pan over medium-high heat, melt the unsalted butter. Add the panko breadcrumbs and toast until they turn a light golden brown, then set aside.
Step 6: Stir the finely chopped rosemary, freshly grated Parmesan cheese, and black pepper into the cream sauce. Adjust salt and pepper to taste.
Step 7: Gently toss the cooked ravioli in the rosemary cream sauce until coated evenly. Serve topped with the toasted panko breadcrumbs for a crunchy finish.

Tips & Variations

For a dairy-free version, substitute butter with olive oil and heavy cream with coconut cream.
Use fresh sage instead of rosemary for a different herbaceous note.
Add a pinch of nutmeg to the cream sauce for a subtle warmth that complements the squash.
If using frozen ravioli, add an extra minute or two to the cooking time to ensure they cook through.

Storage

Store leftover ravioli and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or broth if the sauce thickens too much. Toast fresh breadcrumbs to sprinkle on top when serving again.

How to Serve

The image shows a close-up of a white, scalloped-edged plate filled with ravioli covered in a creamy white sauce. The ravioli are light beige with visible herbs and tiny black pepper specks on top. One ravioli is held by a woman's hand, showing a bright orange filling inside, creating a contrast with the pale pasta and sauce. The plate rests on a white marbled surface, adding a clean and elegant look. A fork and knife lie on the plate’s edge, with soft natural lighting enhancing the creamy textures and smooth edges of the pasta. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, use dairy-free butter or olive oil and substitute the heavy cream with a plant-based cream alternative. For cheese, you can use a vegan Parmesan substitute or nutritional yeast.

What can I substitute for butternut squash ravioli?

You can use cheese, mushroom, or spinach ravioli as alternatives. Each will provide a slightly different flavor but still work well with the rosemary cream sauce.