Butternut Squash Ravioli Sauce
Butternut Squash Ravioli Sauce is a creamy, rich delight that elevates any pasta dish into a cozy meal. With the nutty sweetness of roasted butternut squash blended with aromatic garlic and sage, this sauce envelops your ravioli in comforting flavors reminiscent of home-cooked favorites. Perfect for both intimate dinners and festive gatherings, this versatile sauce promises to impress your family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 cups roasted butternut squash (approx. 1 medium squash)
- 1 cup heavy cream
- 3 cloves fresh garlic, minced
- 1 cup freshly grated Parmesan cheese
- 4 tbsp unsalted butter
- 6 fresh sage leaves, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Halve the butternut squash, remove seeds, drizzle with olive oil, season with salt and pepper, and roast for 30-40 minutes until tender.
- Mince garlic while the squash roasts.
- In a skillet over medium heat, melt butter and sauté garlic and sage for about 2 minutes until fragrant.
- Scoop roasted squash flesh into a blender with the sautéed garlic mixture, heavy cream, and Parmesan cheese. Blend until smooth; adjust seasoning with salt and pepper.
- Warm the blended sauce in the skillet over low heat before tossing it with cooked ravioli.
- Serve garnished with extra Parmesan or crispy sage leaves.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 60mg
Keywords: For a dairy-free version, substitute heavy cream with coconut milk. Add spinach or a pinch of nutmeg for extra flavor enhancements. Store leftovers in an airtight container in the refrigerator for up to three days.