As I twirled the wooden spoon in the bubbling pot, a warm, herbal aroma wafted through my kitchen, instantly transporting me to a cozy Italian trattoria. The recipe for Rosemary Cream Butternut Ravioli is a cherished secret in my collection, blending the nutty sweetness of roasted butternut squash with a rich, rosemary-infused cream sauce. This dish not only captures the essence of fall flavors but also offers incredible versatility for those following vegetarian or gluten-free diets. It’s perfect for busy weeknights or when you want to impress guests without the fuss. With just a few simple ingredients, you can create a comforting meal that feels special. Are you ready to indulge in the delightful world of homemade pasta? Let’s get cooking!
Why is this ravioli a must-try?
Cozy, Comforting Dish: This Rosemary Cream Butternut Ravioli encapsulates the warmth of home cooking, making it perfect for intimate dinners or chilly evenings.
Incredible Versatility: Easily adapt this recipe for gluten-free or vegan diets, ensuring everyone can enjoy its delightful flavors.
Impressive Yet Easy: With minimal ingredients and straightforward steps, this dish allows you to wow your guests without spending hours in the kitchen. For a refreshing side, try pairing it with a crisp arugula salad, or if you crave something sweet afterward, how about a rich chocolate mousse?
Flavors That Shine: The nutty squash complements the fragrant rosemary cream, creating a taste experience that’s truly unforgettable.
Meal Prep Friendly: Save time by making the sauce ahead of time – it holds up beautifully for days in the fridge, ready to elevate your pasta night at a moment’s notice.
Rosemary Cream Butternut Ravioli Ingredients
Prepare to create the irresistible flavors of Rosemary Cream Butternut Ravioli with these key ingredients!
For the Sauce
- Dry White Wine – Adds depth and acidity; substitute with vegetable or chicken broth for a non-alcoholic version.
- Medium Shallot – Provides a sweet, aromatic flavor; finely chopped onion can be used as a substitute.
- Whole Black Peppercorns – Infuses the sauce with subtle heat; fresh ground pepper is a great alternative.
- Rosemary Sprig – Introduces fragrant herbal notes; opt for dried rosemary sparingly if fresh isn’t available.
- Vegetable Stock – Acts as the sauce base, adding umami flavor; chicken stock is a non-vegetarian alternative.
- Heavy Cream – Creates a luxurious, velvety texture; for a lighter option, use half-and-half.
- Fresh Rosemary (finely chopped) – Enhances the herbaceous flavor of the sauce; thyme can be a great substitute.
- Parmesan Cheese (freshly grated) – Adds richness and nuttiness; Pecorino Romano serves as a flavorful alternative.
- Black Pepper – For seasoning; white pepper can be used for a milder taste.
- Kosher Salt – Enhances flavor; sea salt or table salt can serve as substitutes.
For the Ravioli
- Butternut Squash Ravioli – The main ingredient; feel free to swap in cheese or mushroom ravioli if preferred.
- Unsalted Butter – Used for toasting breadcrumbs; olive oil is a dairy-free alternative.
- Panko Breadcrumbs – Provides a crunchy topping; regular breadcrumbs can be substituted easily.
Dive into this cooking adventure and savor the deliciousness of Rosemary Cream Butternut Ravioli as you create lasting memories around your dinner table!
Step-by-Step Instructions for Rosemary Cream Butternut Ravioli
Step 1: Prepare the Sauce Base
In a large skillet over medium heat, combine 1 cup of dry white wine, 1 finely chopped shallot, 1 rosemary sprig, and a handful of whole black peppercorns. Allow this mixture to simmer gently for about 3-5 minutes, or until reduced to about 1 tablespoon. You should see the liquid thickening slightly and becoming aromatic.
Step 2: Add Vegetable Stock
Pour in 2 cups of vegetable stock into the pan and bring to a gentle boil. Continue to simmer for approximately 15 minutes until the stock reduces by half. Once done, strain the mixture to remove the solids, returning the fragrant liquid to the skillet for the next steps.
Step 3: Incorporate Cream and Reduce
Return the strained liquid to the pan over medium-low heat. Gradually stir in 1 cup of heavy cream, allowing it to simmer as it thickens, about 5-7 minutes. Stir occasionally, watching closely for a velvety texture that clings lightly to the back of a spoon, enhancing the luxurious rosemary cream sauce.
Step 4: Cook the Ravioli
In a large pot, bring salted water to a rolling boil. Carefully drop in the butternut squash ravioli and cook for about 2-5 minutes, or until they float to the surface. Once they rise, they are ready; use a slotted spoon to gently transfer them to a plate, allowing any excess water to drain.
Step 5: Toast the Breadcrumbs
In a small pan, melt 2 tablespoons of unsalted butter over medium-high heat. Once melted, add ½ cup of panko breadcrumbs to the pan and stir regularly, toasting them until they turn golden brown (about 3-5 minutes). Keep an eye on them to avoid burning, then set aside for a crunchy topping.
Step 6: Finalize the Sauce
With the rosemary cream sauce simmering, stir in 2 tablespoons of finely chopped fresh rosemary, ½ cup of freshly grated Parmesan cheese, and a pinch of black pepper. Taste and adjust the seasoning as needed for a well-rounded flavor, then gently toss the cooked ravioli in the sauce to coat them thoroughly.
Step 7: Serve and Garnish
Transfer the beautifully coated rosemary cream butternut ravioli to serving plates. Finish by generously sprinkling the toasted panko breadcrumbs on top for a delightful crunch. You can additionally garnish with a sprinkle of extra Parmesan, and enjoy the cozy flavors of this exceptional dish!
What to Serve with Classic Butternut Squash Ravioli with Luxurious Rosemary Cream Sauce
Enhance your dining experience with these delightful pairings that perfectly complement the comforting flavors of this beloved dish.
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Arugula Salad: The peppery freshness of arugula brightens the meal, providing a crisp contrast to the creamy ravioli. Toss with a light vinaigrette for an invigorating bite.
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Garlic Bread: A warm loaf of garlic bread is perfect for soaking up extra rosemary cream sauce, adding a satisfying crunch that balances the dish’s richness.
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Roasted Asparagus: Drizzled with olive oil and sprinkled with sea salt, roasted asparagus brings a delightful earthy flavor and a bit of bite to your plate.
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Creamy Polenta: The smooth, buttery texture of creamy polenta is a delectable sidekick to the ravioli, creating a luxurious pairing that is comforting and filling.
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Chilled Chardonnay: A glass of chilled Chardonnay harmonizes beautifully with the herbal notes of the rosemary sauce, enhancing the overall flavor profile and creating a delightful sip.
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Chocolate Mousse: To conclude your meal on a sweet note, a rich chocolate mousse provides a luscious contrast to the savory dish, leaving your palate fully satisfied.
Each of these options adds its own charm to the dinner table, ensuring your homemade butternut squash ravioli experience is truly memorable!
Storage Tips for Rosemary Cream Butternut Ravioli
- Fridge: Store cooked ravioli in an airtight container for up to 3 days. Make sure to keep the rosemary cream sauce separate to maintain its texture.
- Freezer: Freeze leftover ravioli and sauce in separate airtight containers for up to 2-3 months. Thaw overnight in the fridge before reheating.
- Reheating: For best results, reheat the cream sauce gently in a saucepan, and add a splash of reserved pasta water if it’s too thick. Heat ravioli in a pot of boiling water until warmed through.
- Make-Ahead: The rosemary cream sauce can be prepared up to 3 days in advance and stored in the fridge, allowing for quick assembly when you’re ready to enjoy the dish.
Expert Tips for Rosemary Cream Butternut Ravioli
- Pasta Perfection: Ensure your ravioli are fresh or properly thawed if frozen. Overcooked ravioli can burst and spoil the dish’s aesthetic and taste.
- Creamy Consistency: If the sauce is too thick, remember to add pasta water gradually to achieve the desired creaminess without compromising flavor.
- Flavorful Herbs: Fresh herbs are key; make sure to use fresh rosemary for the best flavor. If using dried rosemary, remember it’s stronger, so use less!
- Taste Test: Always taste the sauce before serving to adjust the seasoning; it’s vital for a well-balanced Rosemary Cream Butternut Ravioli.
- Breadcrumb Monitoring: Keep an eye on the panko breadcrumbs while toasting; they can burn quickly. Stir regularly for a perfect crunchy topping!
Make Ahead Options
These Rosemary Cream Butternut Ravioli are perfect for meal prep enthusiasts! You can prepare the rosemary cream sauce up to 3 days in advance; simply refrigerate it in an airtight container to maintain its rich flavor. Additionally, the ravioli can be cooked ahead of time and stored for up to 3 days in the fridge, or frozen for 2-3 months if you’d like to have a delightful meal on standby. When you’re ready to serve, just reheat the sauce gently on the stove, tossing it with the ravioli until warmed through, and finish with toasted panko for that perfect crunch. Enjoy restaurant-quality results with minimal effort and save time on busy weeknights!
Rosemary Cream Butternut Ravioli Variations
Feel free to put your own spin on this delightful dish and make it uniquely yours!
- Gluten-Free: Use gluten-free ravioli and ensure all your ingredients, like stock and breadcrumbs, are certified gluten-free for a delicious alternative.
- Vegan: Swap in plant-based ravioli and use coconut or cashew cream in place of heavy cream for a creamy, dairy-free delight that doesn’t skimp on flavor.
- Extra Flavor: Add a splash of balsamic vinegar to the sauce as it cooks, enriching the overall taste with a sweet tang that beautifully complements the squash.
- Cheesy Goodness: Incorporate a blend of different cheeses, such as ricotta or goat cheese, into the ravioli for added creaminess and depth.
- Herb Swap: If you can’t find fresh rosemary, mix in fresh thyme or sage for a different twist—each herb brings its own unique flavor profile to the table.
- Spicy Kick: Sprinkle in a pinch of red pepper flakes to the sauce for a subtle heat that surprisingly intensifies the sweetness of the butternut squash.
- Nutty Texture: Toast some pine nuts or walnuts and sprinkle them on top for an extra crunch that pairs beautifully with the creamy sauce.
- Finish with Zest: For a bright finish, add some lemon zest to the sauce before serving, introducing a refreshing citrus note that balances the richness.
If you love this recipe, consider trying it with variations like our Savory Chicken Wraps or enjoy a sweet treat after with our Coconut Cream Pie for a delightful end to your meal!
Rosemary Cream Butternut Ravioli Recipe FAQs
What type of butternut squash should I use for the ravioli?
Absolutely! Look for firm, heavy butternut squashes with a smooth skin, free of dark spots or blemishes. They should feel dense when you pick them up. A perfect squash will yield sweet, rich flavors in your filling.
How should I store leftover rosemary cream butternut ravioli?
To keep your leftovers fresh, store cooked ravioli in an airtight container in the fridge for up to 3 days. Make sure to separate the sauce to preserve its silky texture. If you choose to freeze them, you can do so in separate airtight containers for up to 2-3 months.
Can I freeze the rosemary cream sauce?
Absolutely! To freeze the sauce, allow it to cool completely, then transfer it to an airtight container. It will keep in the freezer for about 2-3 months. When you’re ready to use it, thaw it overnight in the fridge and reheat gently on the stove, adding a splash of reserved pasta water if needed to adjust the consistency.
What if my cream sauce is too thick?
No worries! If you find that your sauce has become too thick during cooking, simply add reserved pasta water gradually while stirring until you reach the desired consistency. Start with a small amount, as it’s easy to correct but hard to fix an overly runny sauce.
Are there any dietary considerations for this dish?
Of course! This recipe can easily be adapted for various dietary needs. For gluten-free variations, make sure to choose gluten-free ravioli and check that your breadcrumbs are certified gluten-free. For a vegan option, substitute the heavy cream with coconut cream or cashew cream, and ensure the ravioli is plant-based. Always double-check ingredients to avoid allergens!
Savory Rosemary Cream Butternut Ravioli for Cozy Nights
Ingredients
Equipment
Method
- In a large skillet over medium heat, combine 1 cup of dry white wine, 1 finely chopped shallot, 1 rosemary sprig, and a handful of whole black peppercorns. Allow this mixture to simmer gently for about 3-5 minutes, or until reduced to about 1 tablespoon.
- Pour in 2 cups of vegetable stock into the pan and bring to a gentle boil. Continue to simmer for approximately 15 minutes until the stock reduces by half. Once done, strain the mixture to remove the solids, returning the fragrant liquid to the skillet for the next steps.
- Return the strained liquid to the pan over medium-low heat. Gradually stir in 1 cup of heavy cream, allowing it to simmer as it thickens, about 5-7 minutes.
- In a large pot, bring salted water to a rolling boil. Carefully drop in the butternut squash ravioli and cook for about 2-5 minutes, or until they float to the surface. Once they rise, they are ready; use a slotted spoon to gently transfer them to a plate.
- In a small pan, melt 2 tablespoons of unsalted butter over medium-high heat. Add ½ cup of panko breadcrumbs and stir regularly, toasting them until they turn golden brown (about 3-5 minutes).
- With the rosemary cream sauce simmering, stir in 2 tablespoons of finely chopped fresh rosemary, ½ cup of freshly grated Parmesan cheese, and a pinch of black pepper. Toss the cooked ravioli in the sauce to coat them thoroughly.
- Transfer the coated rosemary cream butternut ravioli to serving plates. Finish by generously sprinkling the toasted panko breadcrumbs on top, and enjoy!
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