Description
Indulge in the rich flavors of Butternut Squash Ravioli enveloped in a luxurious Rosemary Cream Sauce. This dish is a perfect blend of sweet and savory, making it ideal for any occasion.
Ingredients
- Butternut Squash Ravioli
- Fresh Rosemary
- Heavy Cream
- Garlic
- Shallots or Onion
- Unsalted Butter
- Olive Oil
- Vegetable Broth or Non-Alcoholic White Wine Alternative
- Parmesan Cheese or Pecorino Romano
- Salt
- Freshly ground black pepper
- Nutmeg
Instructions
- First, make sure all your aromatics are ready. Finely mince your garlic and shallots (or onion). Strip the fresh rosemary leaves from their stems and chop them finely. Grate your Parmesan cheese.
- In a large skillet or sauté pan, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium heat.
- Add the minced shallots (or onion) and cook gently for 3-4 minutes, until softened and translucent, being careful not to brown them too much.
- Stir in the minced garlic and chopped fresh rosemary. Cook for another 1-2 minutes, until fragrant.
- Pour in about ½ cup of vegetable broth (or non-alcoholic white wine alternative) into the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes until it has reduced by about half.
- Reduce the heat to low. Pour in 1½ cups of heavy cream. Stir well to combine all the ingredients.
- Season the sauce with ½ teaspoon of salt, ¼ teaspoon of freshly ground black pepper, and a tiny pinch of nutmeg. Taste and adjust seasonings as needed. Let the sauce gently simmer on low for 5-7 minutes, stirring occasionally.
- Bring a large pot of salted water to a rolling boil. Carefully add your butternut squash ravioli to the boiling water.
- Cook according to package directions, typically 3-5 minutes, or until the ravioli float to the surface and are al dente. Before draining, reserve about ½ cup of the starchy pasta cooking water.
- Drain the ravioli gently.
- Transfer the drained ravioli directly into the skillet with the rosemary cream sauce.
- Toss gently to coat the ravioli completely with the sauce. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until you reach your desired consistency.
- Serve immediately, garnished generously with freshly grated Parmesan cheese and an extra sprinkle of fresh rosemary, if desired.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 25 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 100 mg
Keywords: Don't overcook the ravioli to prevent them from becoming mushy. Fresh rosemary is key for the sauce's flavor. Adjust sauce consistency with reserved pasta water if needed.