Butter Cream Sauce For Butternut Squash Ravioli
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.
Servings: 2
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.