Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Butternut Squash Ravioli with Maple Cream Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 87 reviews

  • Author: Sophia
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

A comforting and flavorful dish featuring tender butternut squash ravioli coated in a rich and creamy maple cream sauce with savory Italian sausage and hints of thyme. This easy recipe combines sweet and savory elements for a perfect fall-inspired meal.

Ingredients

Ravioli and Sausage

  • 1 lb Italian sausage (casings removed, if applicable)
  • 2 cups baby spinach (about 4 oz)
  • 1 tbsp olive oil
  • 2 tsp minced garlic (freshly minced for best flavor)
  • 1 package butternut squash ravioli

Maple Cream Sauce

  • Black pepper to taste
  • 2 to 3 tbsp pure maple syrup (grade A amber, for deep flavor)
  • 1 tsp dried thyme
  • Salt to taste
  • 16 fl oz light cream (half-and-half works well)
  • 3/4 cup shredded cheddar cheese (Tillamook sharp cheddar recommended)

Instructions

  1. Cook the Sausage: In a large sauté pan, heat the olive oil over medium heat and add the Italian sausage. Use a meat chopper or spatula to break the sausage into small pieces. Cook while stirring frequently until the sausage is browned and cooked through. Meanwhile, bring a large pot of water to a boil for the ravioli.
  2. Prepare Garlic and Drain Fat: Once the sausage is nearly cooked, carefully drain any excess fat from the pan to keep the sauce from becoming greasy. Add the minced garlic to the pan and stir to combine. Let the garlic cook gently for a couple of minutes while the sausage finishes cooking. Then, reduce the heat to low to prepare for the sauce.
  3. Create the Cream Sauce: Pour in the light cream, maple syrup, dried thyme, and freshly ground black pepper to the pan with the sausage mixture. Stir and let the sauce simmer on low heat, stirring frequently, until it thickens and reduces by about 25%, which intensifies the flavors and creates a creamy texture.
  4. Finish the Sauce with Cheese: Once the sauce has thickened, turn off the heat and add the shredded cheddar cheese. Stir until the cheese is completely melted and integrated into the sauce. Season with salt and additional pepper to taste. Cover the pan to keep the sauce warm while you cook the pasta.
  5. Cook the Ravioli and Combine: Cook the butternut squash ravioli according to the package instructions, typically boiling for 3 to 5 minutes until tender. Drain the cooked ravioli and gently add it to the cream sauce in the pan. Stir gently to coat the ravioli evenly without breaking the delicate pasta pockets.
  6. Serve and Enjoy: Serve the creamy sausage ravioli immediately while warm. This dish is best enjoyed fresh to experience the perfect balance of creamy, sweet, and savory flavors.

Notes

  • Use freshly minced garlic for the best flavor impact in the sauce.
  • Maple syrup grade A amber offers deeper flavor but adjust sweetness to your preference.
  • Draining excess sausage fat helps keep the sauce rich but not oily.
  • Gently stir cooked ravioli as they can be delicate and prone to breaking.
  • Half-and-half can substitute light cream for a lighter sauce variation.
  • Leftovers can be stored in an airtight container and reheated gently on the stovetop.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://sophiasrecipe.com/easy-butternut-squash-ravioli-with-maple-cream-sauce-recipe/