Butternut Squash Ravioli with Rosemary Cream Sauce Recipe
A sophisticated and comforting dish featuring tender butternut squash ravioli coated in a luxurious rosemary cream sauce, topped with crispy toasted panko breadcrumbs for added texture. Perfect for elevating a weeknight dinner or impressing guests with a gourmet Italian-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
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.)
Other 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
- Simmer Aromatics: In a large pan over medium heat, combine dry white wine, chopped shallot, rosemary sprig, and whole black peppercorns. Cook until the liquid reduces to about 1 tablespoon, approximately 3-5 minutes, intensifying flavor.
- Add and Reduce Stock: Pour in the vegetable stock, increase heat slightly, and allow the mixture to reduce by half, which takes around 15 minutes. Then, strain out solids and discard them to leave a clear concentrated base.
- Create Cream Sauce: Return the strained liquid to the pan and continue reducing until desired concentration. Stir in heavy cream and monitor the sauce as it thickens gently, prepping the luscious base for the ravioli.
- Cook Ravioli: Meanwhile, bring a pot of salted water to a boil. Add butternut squash ravioli carefully and cook until they float to the surface, indicating they are done, typically 2-5 minutes depending on freshness.
- Toast Breadcrumbs: In a small pan over medium-high heat, melt unsalted butter. Add panko breadcrumbs and stir frequently, toasting until golden brown and crisp. Set aside for garnish.
- Finish Sauce and Assemble: Stir finely chopped fresh rosemary, freshly grated Parmesan cheese, and black pepper into the warm cream sauce. Adjust seasoning with kosher salt as needed. Gently toss the cooked ravioli in the sauce to coat evenly.
- Serve: Plate the sauced ravioli and sprinkle the toasted panko breadcrumbs on top to add a delightful crunch and visual appeal. Serve immediately for best texture and flavor.
Notes
- For a non-alcoholic version, substitute dry white wine with additional vegetable or chicken broth.
- Half-and-half can lighten the cream sauce without sacrificing richness.
- Use gluten-free breadcrumbs for a gluten-free adaptation.
- Thyme can be used instead of rosemary for a slightly different herbaceous note.
- If dairy-free is required, substitute butter with olive oil and heavy cream with a plant-based cream alternative.
- Fresh ravioli cooks faster (around 2 minutes), while frozen ravioli may take up to 5 minutes.
- Ensure not to overcook ravioli to avoid breaking and preserve texture.
Keywords: Butternut Squash Ravioli, Rosemary Cream Sauce, Italian Pasta, Comfort Food, Gourmet Dinner, Vegetarian Pasta
