Description
Delight in a comforting dish of tender butternut squash ravioli paired with a rich rosemary-infused cream sauce. This elegant dinner is enhanced by toasted panko breadcrumbs adding a satisfying crunch, perfect for elevating any weeknight or special occasion meal.
Ingredients
Scale
Sauce 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 also work.)
- 0.5 cup Parmesan Cheese (freshly grated) (Pecorino Romano is a flavorful substitution.)
- to taste Black Pepper (Opt for white pepper for a milder taste.)
- to taste Kosher Salt (Swap with sea salt or table salt to taste.)
Pasta Ingredients
- 1 package Butternut Squash Ravioli (Swap with cheese or mushroom ravioli as needed.)
For Topping
- 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
- Prepare the Wine Reduction: In a large pan over medium heat, combine the dry white wine, chopped shallot, rosemary sprig, and whole black peppercorns. Cook this mixture until it reduces to approximately 1 tablespoon of liquid, which should take about 3 to 5 minutes, concentrating the flavors.
- Add and Reduce the Stock: Pour in the vegetable stock and allow the liquid to reduce by half over medium heat, approximately 15 minutes. Once reduced, strain out the solids and discard them, leaving a smooth flavorful base.
- Finish the Sauce Base: Return the strained liquid to the pan and continue reducing slightly, then stir in the heavy cream. Maintain gentle heat, monitoring the sauce to achieve a creamy thickness as the pasta cooks.
- Cook the Ravioli: In a separate large pot, bring salted water to a boil. Gently add the butternut squash ravioli and cook until they float to the surface, which indicates they are ready. This typically takes between 2 to 5 minutes, depending on whether the ravioli are fresh or frozen.
- Toast the Breadcrumbs: While the ravioli cooks, melt the unsalted butter over medium-high heat in a small pan. Add the panko breadcrumbs and toast them, stirring frequently until they are lightly browned and crispy. Remove from heat and set aside.
- Combine Sauce and Seasonings: Stir the finely chopped fresh rosemary, freshly grated Parmesan cheese, and freshly ground black pepper into the cream sauce. Adjust seasoning with kosher salt and additional pepper to taste to balance the flavors perfectly.
- Toss Ravioli with Sauce and Serve: Carefully drain the cooked ravioli and gently toss them in the creamy rosemary sauce to coat evenly. Plate the ravioli and sprinkle the toasted panko breadcrumbs over the top for added texture and crunch. Serve immediately for best results.
Notes
- For a non-alcoholic version, replace the dry white wine with vegetable or chicken broth.
- If fresh rosemary is unavailable, dried rosemary can be used sparingly or substituted with thyme.
- Using half-and-half instead of heavy cream will yield a lighter sauce.
- Olive oil can be used instead of butter for a dairy-free option, though this will change the flavor profile slightly.
- Check the ravioli packaging for exact cooking times, as they can vary between brands and whether frozen or fresh.
- To add a smoky depth, consider using smoked paprika in the breadcrumb topping.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Keywords: Butternut Squash Ravioli, Rosemary Cream Sauce, Pasta Recipe, Vegetarian Dinner, Italian Cuisine
