Butternut Squash Ravioli in a Light Cream Sauce. This is such an easy and quick Fall inspired meal. A great pasta dish for a weeknight dinner but also elegant enough for the holidays.
When it comes to delicious yet really easy dinners I reach for pasta rather often. There are so many combinations between the type of pasta, the sauce, any vegetables or meats in there… the possibilities are truly endless. Being a huge fan of anything with butternut squash, when I saw butternut squash ravioli in the refrigerated section at the grocery store I happily grabbed a few packages. This meal is so incredibly simple to throw together and the flavors are incredible.
So this sauce is really so simple. It starts with olive oil and butter {I know, what a good place to start!} in a big ole pan. Sauté garlic, shallots and thyme… let me tell ya, the aroma that comes out of the pan is HEAVEN! Once softened you go ahead and add in frozen peas. Once softened, add in cream then toss the cooked ravioli in the sauce. Finish it all off with some freshly grated cheese and dinner is ready to be served.
- 3- 10 oz packages fresh butternut squash ravioli
- 2 Tbsp olive oil
- 1/2 stick unsalted butter
- 1 shallot, finely diced
- 3 garlic cloves, rough chopped
- 2-3 sprigs fresh thyme
- 2 cups frozen peas
- 1/2 pint heavy cream
- salt & pepper
- fresh grated pecorino
- Get a big pot of water boiling.
- Heat up a large skillet over medium low heat. Add in the olive oil, butter, garlic, shallot and thyme. Season with salt and pepper. Cook until softened.
- Add in the frozen peas. Cook for a couple minutes.
- Stir in the cream and shut the heat.
- Cook the ravioli a couple minutes shy of the pkg. directions. Drain and pour the ravioli into the sauce.
- Turn the heat back on and allow the ravioli to cook in the sauce a couple minutes. Season to taste with salt and pepper and finish with freshly grated pecorino cheese.
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michaela403
What a stunning recipe!
Angela LeMoine
Huge thanks. It’s an easy & tasty one!