Ingredients

1 cup dry white wine (for non-alcoholic, use vegetable or chicken broth)

1 medium shallot (substitute with finely chopped onion if necessary)

5 whole black peppercorns (fresh ground pepper works as an alternative)

1 sprig rosemary (consider using 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 work)

0.5 cup Parmesan cheese, freshly grated (Pecorino Romano is a flavorful substitution)

Black pepper, to taste (opt for white pepper for a milder taste)

Kosher salt, to taste (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)

Instructions

Step 1: In a large pan over medium heat, combine the dry white wine, shallot, rosemary sprig, and whole black peppercorns. Cook until the liquid reduces to about 1 tablespoon, approximately 3-5 minutes.

Step 2: Pour in the vegetable stock and allow the mixture to reduce by half, about 15 minutes. Strain out the solids and discard them.

Step 3: Return the strained liquid to the pan and continue to reduce slightly. Stir in the heavy cream and watch for the sauce to thicken while preparing the pasta.

Step 4: Bring a pot of salted water to a boil. Carefully add the butternut squash ravioli and cook until they float, which usually takes 2-5 minutes depending on whether they are fresh or frozen.

Step 5: In a small pan over medium-high heat, melt the unsalted butter. Add the panko breadcrumbs and toast until lightly browned. Remove from heat and set aside.

Step 6: Stir the finely chopped fresh rosemary, grated Parmesan cheese, and black pepper into the cream sauce. Season with kosher salt to taste.

Step 7: Gently coat the cooked ravioli in the rosemary cream sauce and finish by sprinkling the toasted panko breadcrumbs on top before serving.

Tips & Variations

Using half-and-half instead of heavy cream creates a lighter sauce that still feels rich.

Substitute dried rosemary for fresh, but use sparingly to avoid overpowering the dish.

Try cheese or mushroom ravioli if butternut squash is unavailable or for a different flavor profile.

For a dairy-free version, swap butter with olive oil and skip the Parmesan cheese or use a plant-based alternative.

To add a crispy texture, serve the toasted breadcrumbs just before eating to keep them crunchy.

FAQs

Can I prepare the sauce ahead of time?

Yes, the rosemary cream sauce can be made up to a day in advance. Keep it refrigerated and reheat gently, stirring well before serving.

What is the best way to prevent ravioli from sticking together?

Use plenty of salted boiling water and stir gently during cooking. Once cooked, drain carefully and toss with a little butter or oil before adding the sauce.