This Butternut Squash Ravioli and Rosemary Cream Sauce dish hits home for busy weeknights and quiet weekends alike. Imagine tender pockets of squash wrapped in pasta, bathed in a silky cream sauce scented with fresh rosemary and a hint of shallot. The sauce is smooth and savory, the ravioli soft with a sweet, nutty filling, and the crunchy panko topping adds a welcome contrast. This meal feels special without a lot of fuss perfect when you want restaurant flavor at home.
Why make this recipe? It’s fast, comforting, and uses mostly pantry-friendly ingredients. Plus, it’s easy to dress up for company or keep simple for a family dinner.
Why You’ll Love This Recipe
- Ready in about 30 minutes for a swift weeknight win
- Uses mostly common ingredients you likely have on hand
- Kid-friendly and elegant enough for guests
- Easy to tweak for diet needs or what’s in your fridge
Ingredients for Butternut Squash Ravioli and Rosemary Cream Sauce
- 1 cup Dry White Wine (For non-alcoholic, use vegetable or chicken broth.)
- 1 medium Shallot (finely chopped) (Substitute with finely chopped onion if necessary.)
- 5 whole Whole Black Peppercorns (Fresh ground pepper works as an alternative.)
- 1 sprig Rosemary (for simmering; consider 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.)
Step-by-Step Instructions of Butternut Squash Ravioli and Rosemary Cream Sauce
- Bring a large pot of salted water to a boil and cook the ravioli according to package directions. Drain and set aside, reserving 1/2 cup pasta water.
- Melt the butter in a large skillet over medium heat. Add the chopped shallot and cook until soft and translucent, about 2–3 minutes.
- Pour in the dry white wine and add the whole peppercorns and rosemary sprig. Let the wine simmer and reduce by half, about 3–4 minutes.
- Add the vegetable stock and bring to a gentle simmer for 3 minutes to infuse the flavors. Remove and discard the rosemary sprig and peppercorns.
- Lower the heat and stir in the heavy cream and chopped fresh rosemary. Heat until the sauce is warm and slightly thickened, about 2–3 minutes.
- Whisk in the grated Parmesan until melted and smooth. Season to taste with salt and black pepper. If the sauce seems too thick, whisk in reserved pasta water a little at a time.
- Toss the cooked ravioli gently in the sauce to coat each piece. Warm through for 1–2 minutes so the flavors marry.
- In a small pan, toast the panko breadcrumbs with a bit of butter over medium heat until golden and crunchy, stirring often to avoid burning.
- Plate the sauced ravioli, sprinkle with toasted panko, extra Parmesan, and a pinch of chopped rosemary for color. Serve immediately.
Tips for Success
- Don’t overcook the ravioli; they only need a minute or two once they float.
- Toast the panko until golden it adds a big crunch contrast.
- Use fresh rosemary for the brightest flavor; dried can be too sharp here.
Substitutions & Variations of Butternut Squash Ravioli and Rosemary Cream Sauce
To Make It Vegan/Gluten-Free:
- Vegan: Use dairy-free butter and heavy cream alternatives (like cashew cream). Swap Parmesan for a vegan Parmesan or nutritional yeast.
- Gluten-free: Use gluten-free ravioli and gluten-free panko or crushed gluten-free crackers for the topping.
Variations:
- Add cooked sage leaves or a pinch of nutmeg to the sauce for a fall twist.
- Stir in crispy pancetta or cooked mushrooms for extra savory depth.
- For a lighter version, replace half the cream with low-fat milk and omit the panko.
Want ideas on pairing sauces or trying different ravioli with red or white sauces? Check this helpful guide: red vs. white sauce for ravioli.
Storage Instructions of Butternut Squash Ravioli and Rosemary Cream Sauce
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on low heat with a splash of milk or stock to loosen the sauce.
Freezer: Cooked ravioli in cream sauce doesn’t freeze well (cream can separate). Freeze plain cooked ravioli without sauce for up to 1 month; thaw overnight in fridge before reheating.
Make-Ahead: Prepare the sauce up to a day ahead and rewarm gently before tossing with freshly cooked ravioli. Toast panko just before serving for best crunch.
Frequently Asked Questions (FAQ) of Butternut Squash Ravioli and Rosemary Cream Sauce
Can I use frozen ravioli?
Yes cook from frozen and follow package timing. You may need a minute or two more in boiling water.
How do I prevent the cream from breaking?
Keep the heat low when adding cream and avoid rapid boiling. Stir often and add reserved pasta water to adjust texture.
Can I make the sauce without wine?
Absolutely. Substitute an equal amount of stock (vegetable or chicken) and add a splash of lemon juice for brightness if needed.
Final Thoughts
Butternut Squash Ravioli and Rosemary Cream Sauce is a quick way to feel like you’ve stepped up your dinner game. It gives you warm, creamy comfort with a crunchy finish simple enough for a weeknight, cozy enough for guests. Try it when you want a small, satisfying celebration at the table. If you make this recipe, please leave a comment and a star rating to let others know how it turned out your feedback helps other home cooks pick their next favorite meal.
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Butternut Squash Ravioli and Rosemary Cream Sauce
A cozy and comforting dish featuring butternut squash ravioli in a silky rosemary cream sauce, perfect for busy weeknights or special occasions.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 1 cup Dry White Wine
- 1 medium Shallot, finely chopped
- 5 whole Whole Black Peppercorns
- 1 sprig Rosemary
- 2 cups Vegetable Stock
- 1 cup Heavy Cream
- 1 tablespoon Fresh Rosemary, finely chopped
- to taste Black Pepper
- to taste Kosher Salt
- 1 package Butternut Squash Ravioli
- 2 tablespoons Unsalted Butter
- 0.5 cup Panko Breadcrumbs
Instructions
- Bring a large pot of salted water to a boil and cook the ravioli according to package directions. Drain and set aside, reserving 1/2 cup pasta water.
- Melt the butter in a large skillet over medium heat. Add the chopped shallot and cook until soft and translucent, about 2–3 minutes.
- Pour in the dry white wine and add the whole peppercorns and rosemary sprig. Let the wine simmer and reduce by half, about 3–4 minutes.
- Add the vegetable stock and bring to a gentle simmer for 3 minutes to infuse the flavors. Remove and discard the rosemary sprig and peppercorns.
- Lower the heat and stir in the heavy cream and chopped fresh rosemary. Heat until the sauce is warm and slightly thickened, about 2–3 minutes.
- Whisk in the grated Parmesan until melted and smooth. Season to taste with salt and black pepper. If the sauce seems too thick, whisk in reserved pasta water a little at a time.
- Toss the cooked ravioli gently in the sauce to coat each piece. Warm through for 1–2 minutes so the flavors marry.
- In a small pan, toast the panko breadcrumbs with a bit of butter over medium heat until golden and crunchy, stirring often to avoid burning.
- Plate the sauced ravioli, sprinkle with toasted panko, extra Parmesan, and a pinch of chopped rosemary for color. Serve immediately.
Notes
Use fresh rosemary for the best flavor and avoid overcooking the ravioli.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian