Ingredients
Scale
- 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