Make a creamy butternut squash ravioli sauce with just a handful of ingredients. This easy recipe is using store bought ravioli to get dinner on the table in just 15 minutes.
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Table of contents
Why This Butternut Squash Ravioli Sauce Is The Best!
This sauce is creamy, savory and the perfect accompaniment to the sweet butternut squash filling. Because making homemade pasta dough can be a time-consuming endeavor I have made the perfect sauce to go with my favorite store-bought ravioli.
Using pre-made ravioli is the best way to get dinner on the table quick especially during the hectic weekdays. The first time you make this amazing sauce you'll realize that fresh ravioli isn't completely necessary! This buttery sauce has just enough flavor from the cream, tarragon and freshly grated parmigiano reggiano cheese to take frozen ravioli to the next level!
Equipment Needed
saucepan or skillet- is really all you need to make this amazing sauce!
Key Ingredients
butternut squash ravioli-of course if you have lots of time on your hands you can make your own homemade butternut squash ravioli however, for the sake of a quick meal I like buying premade butternut squash ravioli. You can typically find this in either the refrigerated or freezer section of the grocery store. The package that I bought, cooks in 5-6 minutes in a pot of boiling water making this a quick and easy dinner recipe.
butter- I like to use unsalted butter and then add a little salt as needed. If you have salted butter you can use that and maybe omit any additional salt.
shallot- a shallot is closely related to garlic, onions and chives. They are larger than garlic cloves but a bit smaller than onions. I like shallots because they have a milder flavor than onions.
heavy cream-a little heavy cream adds so much flavor to the dish. You can find a carton of heavy cream in the dairy isle near coffee creamer. It will usually say whipping cream on the container.
Parmesan cheese- I love the flavor of parmigiano reggiano. It comes from a specific region in Italy and must be aged for at least 3 years. If you do not see this in the store a block of Parmesan will still taste amazing, just opt for grating this from the block and skip the powder stuff from the jar!
Step-By-Step Instructions
Start by cooking your butternut squash ravioli according to the package directions in a large pot of boiling water. Most ravioli cook within just minutes, so you can prepare the sauce in a separate pan while the pasta is cooking. When the pasta floats it is finished cooking and can be removed from the pot with a slotted spoon.
It is important to cook the pasta to al dente which is an italian word that translates to still firm when bitten. Over cooking the pasta will make it mushy.
In a large sauté pan, melt butter for the butternut squash ravioli sauce. Three tablespoons of butter is plenty to make this creamy sauce.
Once the butter is melted, add the sliced shallot and sauté for several minutes over low heat being carefully to not burn the shallot.
Then add the tarragon and thyme and continue to sauté until the shallots are tender. This should only take 1-2 minutes.
Once the shallots have soften add the heavy cream and Parmesan cheese to the sauce. Add the cooked ravioli to the sauce and toss gently to cover with the rich buttery sauce.
Plate the butternut squash ravioli and spoon a generous amount of butternut squash sauce over the ravioli. Garnish with a little more cheese.
Serving Suggestions
This dish is very rich and decadent so while I know it may look like a small portion this really is enough for two servings. To make this a complete meal it is best to serve something lighter with the butternut squash. A great option is this Mediterranean Green Beans with Lemon Dressing or this strawberry walnut salad.
Roasted vegetables are also a great side dish like my favorite Roasted Brussels Sprouts with Maple Balsamic Glaze.
Storage And Reheating Recommendations
Leftover ravioli will keep in an airtight container in the refrigerator for 2-3 days.
Reheat in a small skillet for a few minutes over medium heat until the ravioli is warmed through.
Substitutions And Additions
tarragon leaves- fresh tarragon has a slight licorice flavor that pairs well with the creamy filling. However, if you are a fan of a sage sauce you can always substitute the tarragon for fresh sage leaves instead.
Looking For Another Quick Pasta Dish? Try These!
One Pot Lemon Ricotta Pasta Story
Tortellini Caprese Pasta Salad With Balsamic
Creamy Tomato Pasta Sauce With Coconut Milk
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Butter Cream Sauce For Butternut Squash Ravioli
Ingredients
- 1 (8 ounce) package butternut squash ravioli (frozen or refrigerated)
- 3 tablespoons butter
- ¼ cup shallot, sliced thinly
- 1 sprig tarragon, leaves removed from stem
- 2-3 sprigs thyme, leaves removed from stem
- ¼ cup heavy cream
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup parmesan cheese, freshly grated
Instructions
- Cook butternut squash ravioli according to package directions. Drain and set aside.
- While pasta is cooking prepare the sauce for the ravioli. Heat a large skillet over medium heat. Melt 3 tablespoons of butter in the pan.
- Once butter has melted add the sliced shallot and sauté for 1-2 minutes for the shallot to soften, being cautious to not burn. Add the tarragon and thyme leaves.
- Once the shallot has soften, reduce the heat and stir in the heavy cream and Parmesan cheese. Season with salt and pepper.
- Add the cooked ravioli to the sauce and use a spoon to coat in the sauce.
- Plate ravioli and add more grated parmesan cheese if desired.
Destinee
I used this sauce with butternut squash ravioli from Costco. It was DELICIOUS. I did sub shallots for green onion (what I had on hand) and did not have tarragon. Was still amazing!
Janet Earls
I had to substitute a bit. Green onions for shallots. Used a bit of white wine, a couple tablespoons of pasta water. Didn't have tarragon. STILL, so yummy.
Mariia Eretnova
Oh, thank you, Janet! It is amazing you adapted the recipe to your liking!
Mariia, Bobbie's website helper