Description
This Butternut Squash Ravioli Sauce is a creamy, savory companion that elevates your ravioli with the richness of butter, garlic, sage, and Parmesan. Perfectly balanced to enhance the sweet, nutty flavor of butternut squash, it’s easy to prepare and endlessly customizable.
Ingredients
- 2 tablespoons unsalted butter
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 6–8 fresh sage leaves or 1/2 teaspoon dried sage
- 1/2 cup heavy cream
- 1/2 cup vegetable or chicken broth
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Optional: pinch of crushed red pepper flakes
- Optional: pinch of nutmeg
- Optional: 1/2 teaspoon lemon zest
- Optional garnish: toasted walnuts, pine nuts, or extra grated cheese
Instructions
- In a skillet over medium heat, melt the butter until it begins to foam slightly.
- Add the chopped shallots and cook until translucent, about 3–4 minutes.
- Add the minced garlic and sage. Cook for 1–2 minutes until fragrant.
- Pour in the broth and bring to a simmer. Let it reduce slightly for about 5 minutes.
- Lower the heat and stir in the heavy cream. Simmer gently for 5–7 minutes, stirring occasionally.
- Add the grated Parmesan cheese and stir until melted and smooth.
- Season with salt, black pepper, and optional spices like red pepper flakes, nutmeg, or lemon zest.
- Toss with cooked butternut squash ravioli or pour over plated ravioli. Garnish if desired.
Notes
This sauce is best served fresh but can be made a day ahead and reheated gently.Add sautéed vegetables like mushrooms or spinach for extra flavor and nutrition.Use whole milk as a substitute for heavy cream if needed, though the sauce will be thinner.Not recommended for freezing due to the cream content.
Nutrition
- Serving Size: 1/4 of sauce
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 50mg
