Butternut Squash Ravioli
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.
Servings 4 servings
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.