This butternut squash ravioli with cream sauce is a perfect dish for autumn and winter. It is easy, earthy, and deliciously indulgent. But when those cold autumn winds begin to blow, sometimes decadence is desirable in the kitchen. The pillowy sweetness of butternut squash ravioli bathed in a rich cream sauce contrasts wonderfully with the pungency of sage, the saltiness of Parmigiano Reggiano, and the warm crunch of buttery toasted pecans. Eating this dish feels almost like pulling on a warm cozy sweater.
This recipe is a particular favorite when the occasion demands a dish that can be prepared quickly, but still feel really special.
Ingredients for Butternut Squash Ravioli
- butternut squash ravioli (prepared)
- unsalted butter
- pecans
- shallot
- fresh sage
- white wine
- heavy whipping cream
- Parmigiano Reggiano
See recipe card for quantities.
Instructions
Finely chop the pecans, shallot, and fresh sage.
Melt the butter in a large skillet over medium heat. Add the chopped pecans and stir them until slightly darker and fragrant, about 3 minutes. Using a slotted spoon, set the toasted pecans aside.
Add the shallot and sage to the same skillet. Saute them for a few minutes, or until the shallot becomes slightly translucent.
Then add the wine and cream. Adjust the heat until the mixture reaches a gentle simmer. Cook until the sauce has thickened and reduced a bit. This will take at least 10 minutes.
In the meantime, cook the ravioli per the package instructions and then drain.
Finally, divide the ravioli among shallow bowls and ladle over the sauce. Top with a generous amount of freshly grated Parmigiano Reggiano and a good sprinkling of the reserved pecans.
Hint: Be mindful not to overcook the ravioli or undercook the sauce.
Pairing suggestions
- To Drink - Pinot Gris / Pinot Grigio, Chardonnay, or Riesling
Variations
- For the pasta - Wild mushroom ravioli also works very well with this sauce.
- For the sauce - Fresh thyme or marjoram are lovely substitutes for the sage.
📖 Recipe
Butternut Squash Ravioli
Ingredients
- 16 ounces butternut squash ravioli (prepared)
- 2 tablespoons butter unsalted
- ¼ cup pecans chopped
- ⅓ cup shallot finely chopped
- 1½ tablespoon fresh sage finely chopped
- ½ cup white wine dry
- ½ cup heavy whipping cream
- Parmigiano Reggiano freshly grated
Instructions
- In a large skillet, melt the butter over medium heat.
- Add the chopped pecans and stir them until they become slightly darker and fragrant, about 3 minutes. Using a slotted spoon, remove the toasted pecans from the pan and set aside.
- Add the shallot and sage to the same skillet. Saute them for a few minutes, or until the shallot becomes slightly translucent.
- Then add the wine and cream. Adjust the heat until the mixture reaches a gentle simmer and cook until the sauce has thickened and reduced a bit. (This will take at least 10 minutes.)
- In the meantime, cook the ravioli per the package instructions and then drain.
- Divide the ravioli among shallow bowls and ladle over the sauce. Top each bowl with a generous amount of freshly grated Parmigiano Reggiano and a good sprinkling of the reserved pecans. Serve immediately.
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