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Easy Butternut Squash Ravioli with Maple Cream Sauce Recipe

Easy Butternut Squash Ravioli with Maple Cream Sauce Recipe
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★★★★★

5.2 from 15 reviews

This Easy Butternut Squash Ravioli with Maple Cream Sauce combines sweet and savory flavors into a creamy, comforting pasta dish. Tender butternut squash-filled ravioli is tossed in a rich sauce made from Italian sausage, garlic, light cream, pure maple syrup, thyme, and cheddar cheese. With optional baby spinach for a fresh touch, this quick, flavorful meal is perfect for a weeknight dinner or a special occasion.

Ingredients

Scale

Pasta and Meat

  • 1 package butternut squash ravioli (about 9–12 ounces)
  • 1 pound Italian sausage
  • 1 tablespoon olive oil

Sauce

  • 2 teaspoons minced garlic
  • 16 ounces light cream
  • 2–3 tablespoons pure maple syrup, adjust to taste
  • 1 teaspoon dried thyme
  • 3/4 cup shredded cheddar cheese or shredded mac and cheese blend
  • Salt and black pepper, to taste

Optional

  • 2 cups baby spinach

Instructions

  1. Cook the Sausage: In a large sauté pan, heat 1 tablespoon olive oil over medium heat. Add the Italian sausage, using a meat chopper or spatula to break it into small pieces. Cook, stirring frequently, until the sausage is browned and cooked through. Meanwhile, start boiling water for the ravioli according to package instructions.
  2. Prepare Garlic and Drain Fat: When the sausage is nearly cooked, carefully drain excess fat from the pan. Add 2 teaspoons minced garlic to the sausage and stir to combine. Let the garlic cook in the pan over medium-low heat for about 2 minutes to soften and release flavor while the sausage finishes cooking. Then reduce the heat to low.
  3. Create the Cream Sauce: Pour 16 ounces of light cream into the pan with the sausage. Add 2 to 3 tablespoons pure maple syrup, 1 teaspoon dried thyme, and freshly ground black pepper to taste. Stir well to combine all ingredients. Simmer the sauce on low heat, stirring frequently, allowing it to thicken and reduce by roughly a quarter, about 8-10 minutes.
  4. Finish the Sauce with Cheese: Once the sauce has thickened, turn off the heat. Add 3/4 cup shredded cheddar cheese or a mac and cheese blend and stir until fully melted and incorporated. Taste the sauce and season with salt and additional black pepper if needed. Cover the pan to keep the sauce warm while you cook the ravioli.
  5. Cook the Ravioli and Combine: Cook the butternut squash ravioli in the boiling water following package directions, typically 3-5 minutes until tender and floating to the surface. Drain the ravioli well, then gently fold it into the warmed maple cream sauce. If using, stir in 2 cups baby spinach at this point and let it wilt in the warm sauce for 1-2 minutes.
  6. Serve and Enjoy: Divide the creamy sausage and butternut squash ravioli among plates or bowls. Serve immediately to enjoy the sauce at its richest and the pasta perfectly coated. Optionally garnish with extra thyme or grated cheese for added flavor.

Notes

  • Adjust maple syrup according to your sweetness preference; start with 2 tablespoons and add more if desired.
  • Use mild or spicy Italian sausage depending on your taste preference.
  • Baby spinach is optional but adds a nice color and freshness to the dish.
  • Be sure to cook ravioli just until tender to prevent breaking or overcooking.
  • Light cream can be substituted with half-and-half for a slightly lighter sauce.
  • Leftovers can be refrigerated and gently reheated, but sauce may thicken; add a splash of cream or milk if needed.

Nutrition

Keywords: butternut squash ravioli, maple cream sauce, Italian sausage pasta, creamy pasta recipe, easy dinner, fall recipe

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