Easy Butternut Squash Ravioli with Maple Cream Sauce
A quick weeknight winner that combines sweet and savory flavors, making it a comforting yet fancy dish with minimal preparation.
Ingredients
For the ravioli and sauce
- 1 package Butternut squash ravioli Use store-bought for quick preparation (fresh or frozen).
- 2 tablespoons Maple syrup
- 1 cup Heavy cream Can use half-and-half for a lighter option.
- 2 tablespoons Butter Brown butter can be used for richer flavor.
- to taste Salt Adjust based on preference.
- to taste Pepper Adjust based on preference.
- 1/4 cup Parmesan cheese Grated, can substitute with Pecorino for a sharper taste.
- to taste Fresh sage (optional) Adds a lovely herbaceous note.
Instructions
Cooking and Assembly
- Cook the butternut squash ravioli according to package instructions.
- In a skillet, melt butter over medium heat.
- Add heavy cream and maple syrup, stirring until well combined.
- Season with salt and pepper to taste.
- Once the ravioli is cooked, drain and add it to the skillet with the sauce.
- Toss gently to coat the ravioli with the sauce.
- Serve with grated Parmesan cheese and fresh sage on top, if desired.
Notes
For batch cooking, make the sauce and toss with ravioli, then cool and store. Reheat gently. To keep leftovers from getting gummy, reheat with a bit of cream. You can double the sauce for larger servings.