Description
This Easy Butternut Squash Ravioli with Maple Cream Sauce is a cozy and comforting fall pasta dish that features tender butternut squash-filled ravioli tossed in a rich, slightly sweet maple cream sauce with savory Italian sausage and hints of garlic and thyme. Ready in under an hour, this homemade-style meal brings restaurant-quality flavors to your table, perfect for chilly evenings or special weeknight dinners.
Ingredients
Scale
For the Ravioli and Sausage:
- 1 lb Italian sausage (casings removed, if applicable)
- 2 cups baby spinach (about 4 oz)
- 1 tbsp olive oil
- 2 tsp minced garlic (freshly minced for best flavor)
- 1 package butternut squash ravioli
For the Maple Cream Sauce:
- Black pepper to taste
- 2 to 3 tbsp pure maple syrup (grade A amber, for deep flavor)
- 1 tsp dried thyme
- Salt to taste
- 16 fl oz light cream (half-and-half works well)
- 3/4 cup shredded cheddar cheese (e.g., Tillamook sharp cheddar)
Instructions
- Cook the Sausage: In a large sauté pan, heat olive oil over medium heat and add the Italian sausage, breaking it into small pieces with a meat chopper or spoon. Cook while stirring frequently until the sausage is well browned. Meanwhile, bring a large pot of water to boil for the ravioli.
- Prepare Garlic and Drain Fat: When the sausage is nearly cooked through, carefully drain any excess fat from the pan. Add minced garlic to the pan and stir to combine, allowing it to simmer for a couple of minutes to cook out the raw flavor while finishing the sausage cooking. Then reduce heat to low.
- Create the Cream Sauce: Pour in the light cream, maple syrup, dried thyme, and black pepper into the pan with the sausage and garlic. Maintain a gentle simmer on low heat, stirring frequently, until the sauce thickens and reduces by about one-quarter.
- Finish the Sauce with Cheese: Once the sauce has thickened, remove the pan from heat and gradually stir in the shredded cheddar cheese until fully melted and incorporated. Adjust seasoning with salt and extra pepper as needed. Cover the pan to keep the sauce warm.
- Cook the Ravioli and Combine: Cook the butternut squash ravioli according to the package instructions, taking care not to overcook to avoid mushiness. Drain the ravioli and gently fold them into the maple cream sauce with the sausage, ensuring each ravioli is evenly coated.
- Serve and Enjoy: Plate the ravioli immediately while hot, optionally garnished with fresh sage or extra cheese, and enjoy this sweet and savory comfort meal.
Notes
- Avoid overcooking ravioli to prevent them from becoming mushy or breaking apart.
- Simmer the cream sauce gently to avoid curdling or burning the dairy.
- Add cheese off the heat to prevent a grainy texture, allowing it to melt gradually.
- Adjust the maple syrup gradually to balance sweetness with savory flavors.
- Can swap Italian sausage with turkey, chicken, pork, or plant-based alternatives.
- Butternut squash ravioli can be replaced by pumpkin ravioli or cheese ravioli with puree added to the sauce.
- Serve with simple sides like arugula salad or roasted vegetables to complement the dish.
- Store leftovers in airtight containers in the fridge for up to 3 days or freeze separately to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: butternut squash ravioli, maple cream sauce, Italian sausage, fall pasta recipe, cozy comfort food, homemade ravioli sauce, easy weeknight dinner
