Butternut Squash Ravioli and Rosemary Cream Sauce
Elevate your dinner experience with this delightful Butternut Squash Ravioli and Rosemary Cream Sauce. Perfect for cozy nights or special gatherings, this dish marries the sweet, nutty flavor of butternut squash ravioli with a rich and aromatic rosemary-infused cream sauce. Not only is it vegetarian-friendly, but it’s also quick to prepare, making it an ideal choice for busy weeknights or elegant dinner parties. Impress your guests with this comforting yet sophisticated meal that’s sure to become a favorite in your household.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 1 package Butternut Squash Ravioli
- 1 cup Dry White Wine (or vegetable/chicken broth)
- 1 medium Shallot
- 1 sprig Rosemary (or dried rosemary)
- 2 cups Vegetable Stock (or chicken stock)
- 1 cup Heavy Cream (or half-and-half)
- 0.5 cup Parmesan Cheese (freshly grated)
- Salt and Black Pepper to taste
- 2 tablespoons Unsalted Butter
Instructions
- Gather all ingredients; finely chop shallots and rosemary.
- Boil salted water in a large pot, add ravioli, and cook according to package instructions until they float (about 3-5 minutes). Drain gently.
- In a skillet over medium heat, melt butter and sauté shallots until softened. Add wine and reduce by half.
- Stir in vegetable stock, then add heavy cream and fresh rosemary. Mix in Parmesan until melted; season with salt and pepper.
- Add cooked ravioli to the skillet and gently toss until coated in the sauce.
- Serve topped with extra Parmesan cheese and panko breadcrumbs for added texture.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 6g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 80mg