Elevate Dinner with Butternut Squash Ravioli and Rosemary Cream Sauce Recipe

Introduction

This Butternut Squash Ravioli with Rosemary Cream Sauce is a comforting and elegant dish perfect for elevating any dinner. The rich cream sauce infused with fresh rosemary beautifully complements the sweet, tender ravioli for a truly memorable meal.

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)
• Black Pepper to taste (Opt for white pepper for a milder taste)
• Kosher Salt to taste (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

1. Step 1: In a large pan over medium heat, combine the dry white wine, shallot, rosemary sprig, and whole black peppercorns. Cook until the liquid reduces to about 1 tablespoon, about 3-5 minutes.
2. Step 2: Pour in the vegetable stock and allow it to reduce by half. Strain out the solids and discard them, cooking for about 15 minutes total.
3. Step 3: Return the strained liquid to the pan and continue to reduce slightly. Stir in the heavy cream and watch the sauce thicken as you cook the pasta.
4. Step 4: Bring a large 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.
5. Step 5: While the pasta cooks, melt the unsalted butter in a small pan over medium-high heat. Add the panko breadcrumbs and toast until lightly browned. Remove from heat and set aside.
6. Step 6: Stir the finely chopped fresh rosemary, freshly grated Parmesan cheese, and black pepper into the cream sauce. Adjust salt and pepper to taste.
7. Step 7: Gently toss the cooked ravioli in the rosemary cream sauce, then serve topped with the toasted panko breadcrumbs for a satisfying crunch.

Tips & Variations

• For a non-alcoholic version, substitute dry white wine with vegetable or chicken broth.
• Try swapping butternut squash ravioli with cheese or mushroom ravioli to vary the flavor.
• Use olive oil instead of butter in the breadcrumb topping for a dairy-free option.
• Fresh rosemary adds the best aroma, but dried rosemary can be used sparingly in a pinch.
• Consider using half-and-half instead of heavy cream for a lighter sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of cream or broth if the sauce has thickened too much. Avoid microwaving to maintain the sauce’s texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sauce ahead of time?

Yes, you can prepare the rosemary cream sauce in advance and refrigerate it for up to a day. Reheat gently before adding the cooked ravioli.

What if I don’t have panko breadcrumbs?

Regular breadcrumbs work well as a substitute and will still provide a nice crunchy topping for the dish.

Elevate Dinner with Butternut Squash Ravioli and Rosemary Cream Sauce Recipe

Print Recipe

★★★★★

4.6 from 150 reviews

A delightful gourmet meal featuring tender butternut squash ravioli cooked to perfection and coated in a rich rosemary-infused cream sauce. Enhanced with toasted panko breadcrumbs for a crispy topping, this dish blends savory flavors and creamy textures for an elegant dinner experience.

• Author: Bella
• 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

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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 aromatics and reduce wine: In a large pan over medium heat, combine the dry white wine, finely chopped shallot, rosemary sprig, and whole black peppercorns. Cook the mixture until it reduces to about 1 tablespoon in volume, which takes approximately 3-5 minutes, concentrating the flavors.
2. Add and reduce vegetable stock: Pour in the vegetable stock and allow the mixture to reduce by half while simmering. Once reduced, strain out the solids including the shallots, rosemary sprig, and peppercorns and discard them. This reduction process will take around 15 minutes, resulting in a flavorful base for the sauce.
3. Finish the cream sauce: Return the strained liquid to the pan and continue to reduce it slightly. Stir in the heavy cream, monitoring the sauce to thicken gently without boiling vigorously. This creamy base will coat the pasta beautifully.
4. Cook the ravioli: Meanwhile, bring a separate pot of salted water to a boil. Gently add the butternut squash ravioli and cook until they float to the surface, signaling they are done. This takes 2-5 minutes depending on whether the ravioli are fresh or frozen. Drain carefully to avoid tearing the delicate pasta.
5. Toast the panko breadcrumbs: In a small pan over medium-high heat, melt the unsalted butter. Add the panko breadcrumbs and toast them, stirring frequently, until they are lightly browned and crisp. Remove from heat and set aside for topping.
6. Combine sauce and seasonings: Stir the finely chopped fresh rosemary, freshly grated Parmesan cheese, and freshly ground black pepper into the cream sauce. Taste and adjust kosher salt and pepper accordingly to balance the flavors.
7. Coat the ravioli and serve: Gently toss the cooked butternut squash ravioli in the warm rosemary cream sauce to ensure even coating. Plate the ravioli and finish each serving by sprinkling the toasted panko breadcrumbs on top for added texture and a flavorful crunch.

Notes

• For a non-alcoholic sauce, substitute dry white wine with vegetable or chicken broth.
• If fresh rosemary is not available, dried rosemary can be used sparingly or replaced with thyme for a different herb flavor.
• Chicken stock can be used instead of vegetable stock to add a richer flavor if preferred.
• To lighten the sauce, use half-and-half instead of heavy cream.
• Olive oil can replace butter for a dairy-free option when toasting breadcrumbs.
• Use freshly grated Parmesan for best flavor; Pecorino Romano is a good alternative for a sharper taste.
• Fresh butternut squash ravioli cooks quicker than frozen; adjust cooking time accordingly to avoid overcooking.
• To enhance crispiness, ensure panko breadcrumbs are toasted until golden but not burnt.

Keywords: butternut squash ravioli, rosemary cream sauce, creamy pasta, toasted panko breadcrumbs, Italian dinner, vegetarian pasta recipe