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creamy butternut squash ravioli on a white plate

Creamy Butternut Squash Ravioli

Creamy butternut squash ravioli made with roasted squash, Parmesan, cream and warm fall herbs. This easy fall pasta is cozy, comforting and perfect for a simple weeknight dinner.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 medium butternut squash about 2 to 3 pounds
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 small onion chopped
  • 1 cup chicken broth or vegetable broth
  • ½ cup heavy cream
  • ½ cup freshly grated Parmesan cheese plus more for serving
  • ½ teaspoon salt plus more to taste
  • ¼ teaspoon ground nutmeg
  • 1 to 2 sprigs fresh rosemary or sage
  • Black pepper to taste
  • 1 20-ounce package spinach and cheese ravioli, fresh or frozen

Method
 

  1. Roast the squash. Preheat the oven to 400°F. Slice the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and season with salt and black pepper.
  2. Place the squash cut-side down on a parchment-lined baking sheet. Tuck the rosemary or sage underneath the squash, if using. Roast for 40 to 50 minutes, or until the squash is very tender when pierced with a fork.
  3. Let the squash cool just enough to handle, then scoop the flesh from the skin and set aside.
  4. Sauté the aromatics. Heat a drizzle of olive oil in a large skillet over medium heat. Add the onion and cook for about 5 minutes, until softened. Add the garlic and cook for about 30 seconds, just until fragrant.
  5. Blend the sauce. Add the roasted squash, sautéed onion and garlic, and broth to a blender. Blend until completely smooth. You can also combine everything in a deep pan and use an immersion blender.
  6. Finish the sauce. Pour the sauce into a large skillet over medium-low heat. Stir in the heavy cream, Parmesan and nutmeg. Simmer gently for about 5 minutes, stirring occasionally. Taste and adjust the salt and black pepper as needed.
  7. Cook the ravioli. Meanwhile, prepare the ravioli according to the package directions. Before draining, reserve about ½ cup of the pasta water.
  8. Drain the ravioli and gently toss it with the warm butternut squash sauce. If the sauce is thicker than you'd like, stir in a little reserved pasta water until it reaches your preferred consistency.
  9. Serve immediately with extra Parmesan and freshly cracked black pepper.

Notes

  • Ravioli: Spinach and cheese ravioli is my favorite, but cheese or mushroom ravioli also works well.
  • Broth: Use vegetable broth to keep the dish vegetarian.
  • Cream: Half-and-half can be substituted for heavy cream for a lighter sauce. Sauce too thick? Add reserved pasta water or a splash of broth until it reaches the consistency you like.
  • Make ahead: The squash can be roasted up to 3 days ahead and stored covered in the refrigerator.
  • Storage: Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat gently with a splash of broth, milk or cream.