Butternut Squash Ravioli with Rosemary Cream Sauce
The most delicious creamy sauce to serve with butternut squash ravioli! This Rosemary Cream Sauce is irresistible and works with a variety of pasta dishes!
Equipment
- 1 small sauté pan
Ingredients
- ⅔ cup dry white wine such as pinot grigio
- 1 small shallot finely chopped
- 10 whole black peppercorns
- 1 rosemary sprig
- 2 cups vegetable stock
- 2 cups heavy cream
- 1 teaspoon fresh rosemary finely chopped
- ¼ cup Parmesan cheese freshly grated
- ½ teaspoon black pepper
- Kosher salt to taste
- 1 pound butternut squash ravioli
- 1 Tablespoon unsalted butter
- ¼ cup panko breadcrumbs
Instructions
- In a large pan over medium heat, add the wine, shallot, rosemary sprig and peppercorns. Reduce until there is about 1 Tablespoon of liquid remaining in the pan. This should take about 3-5 minutes.⅔ cup dry white wine, 1 small shallot, 10 whole black peppercorns, 1 rosemary sprig
- Add the vegetable stock and reduce by half. Once reduced, strain out the solids from the sauce and discard them. Return the liquid to the pan and reduce until there are about 2-3 Tablespoons of liquid remaining. This step should take about 15 minutes.2 cups vegetable stock
- Add the cream to the pan, stir well and continue to cook over medium-low heat. Reduce the cream for a few minutes stirring occasionally while the pasta cooks.2 cups heavy cream
- In a large pot of boiling, salted water (about 2-3 tablespoon of salt), add the ravioli and cook until they the pasta floats. Depending on the size and if they are fresh homemade ravioli, or frozen pre-made ravioli, this can take between 2 and 5 minutes for al dente pasta, but follow the cooking instructions on the package if using store-bought ravioli.1 pound butternut squash ravioli
- In a small pan, add 1 tablespoon butter over medium-high heat until the butter melts. Add the breadcrumbs and, stirring often, cook until lightly browned. Remove to a paper towel lined plate and set aside to cool and drain off excess butter.1 Tablespoon unsalted butter, ¼ cup panko breadcrumbs
- Add the finely chopped rosemary, Parmesan, and pepper to the cream sauce. When it is the desired thickness, taste and add kosher salt if needed. Transfer the cooked ravioli from the pot of boiling water and put them in the pan with the sauce. Gently coat the ravioli then transfer to serving plates or bowls. Top with the toasted panko and serve!1 teaspoon fresh rosemary, ¼ cup Parmesan cheese, ½ teaspoon black pepper, Kosher salt
Nutrition
Calories: 891kcalCarbohydrates: 57gProtein: 23gFat: 61gSaturated Fat: 35gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 207mgSodium: 1333mgPotassium: 185mgFiber: 4gSugar: 8gVitamin A: 2147IUVitamin C: 1mgCalcium: 192mgIron: 12mg
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