Are you a fan of butternut squash ravioli? This classic Italian dish is a favorite among foodies, and it’s easy to see why. The combination of sweet, nutty butternut squash and savory pasta is simply divine. But what really takes this dish to the next level is the sauce. The right sauce can elevate your butternut squash ravioli from good to great. In this blog post, we’re going to share with you two of the best sauces for butternut squash ravioli. These recipes are sure to impress your guests and leave your taste buds singing.
Recipe 1: Brown Butter Sage Sauce
Ingredients
- 1/2 cup unsalted butter
- 1/4 cup fresh sage leaves, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large skillet, melt the butter over medium heat.
- Add the chopped sage leaves, salt, and black pepper. Stir to combine.
- Cook the butter, stirring occasionally, until it turns a golden brown color and smells nutty. This should take about 5-7 minutes.
- Remove the skillet from the heat and set it aside.
- Cook the butternut squash ravioli according to the package directions. Drain the ravioli and add it to the skillet with the brown butter sauce. Toss to coat the ravioli with the sauce.
- Serve immediately, garnished with additional chopped sage leaves if desired.
Nutritional Information
Calories per serving: 395
Fat per serving: 30g
Carbohydrates per serving: 27g
Protein per serving: 6g
Cooking Time
Preparation time: 10 minutes
Cooking time: 10 minutes
Equipment
Large skillet
Pot for boiling water
Serving Suggestions
This dish is perfect as a main course or as a side dish. Serve it with a simple green salad or some garlic bread to round out the meal.
Variations
If you’re not a fan of sage, you can substitute it with other herbs like thyme or rosemary. You can also add some grated Parmesan cheese to the sauce for an extra boost of flavor.
Substitutions
If you don’t have unsalted butter, you can use salted butter and adjust the amount of salt in the recipe accordingly. You can also use olive oil instead of butter for a healthier option.
Storage
This dish is best served fresh, but you can store any leftovers in an airtight container in the fridge for up to 3 days. Reheat the ravioli in the microwave or on the stove before serving.
Tips
Be sure to keep an eye on the butter as it cooks to prevent it from burning. The butter should turn a golden brown color and smell nutty, but if it turns dark brown or black, it will have a bitter taste.
Frequently Asked Questions
Can I use frozen butternut squash ravioli?
Yes, you can use frozen ravioli instead of fresh. Just be sure to adjust the cooking time accordingly.
Recipe 2: Creamy Mushroom Sauce
Ingredients
- 2 tablespoons unsalted butter
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 8 oz sliced mushrooms
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Melt the butter in a large skillet over medium heat.
- Add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
- Add the sliced mushrooms and cook until they are tender and browned, about 10 minutes.
- Reduce the heat to low and add the heavy cream to the skillet. Cook until the sauce thickens, about 5 minutes.
- Add the grated Parmesan cheese and stir until it has melted and is well combined.
- Cook the butternut squash ravioli according to the package directions. Drain the ravioli and add it to the skillet with the mushroom sauce. Toss to coat the ravioli with the sauce.
- Serve immediately, garnished with additional grated Parmesan cheese if desired.
Nutritional Information
Calories per serving: 515
Fat per serving: 40g
Carbohydrates per serving: 28g
Protein per serving: 12g
Cooking Time
Preparation time: 10 minutes
Cooking time: 20 minutes
Equipment
Large skillet
Pot for boiling water
Serving Suggestions
This dish is hearty enough to be served as a main course. Pair it with a simple side salad or some crusty bread to soak up the sauce.
Variations
If you’re not a fan of mushrooms, you can substitute them with other vegetables like spinach or kale. You can also add some chopped bacon or pancetta to the sauce for a smoky flavor.
Substitutions
If you don’t have heavy cream, you can use half-and-half or whole milk instead. You can also use vegetable broth instead of butter for a vegan option.
Storage
This dish is best served fresh, but you can store any leftovers in an airtight container in the fridge for up to 3 days. Reheat the ravioli in the microwave or on the stove before serving.
Tips
Be sure to cook the mushrooms until they are well browned. This will enhance their flavor and give the sauce a rich, earthy taste.
Frequently Asked Questions
Can I use a different type of pasta?
Yes, you can use any type of pasta you like with this sauce. It pairs well with fettuccine, linguine, or even spaghetti.
Conclusion
There you have it, two of the best sauces for butternut squash ravioli. Whether you prefer a savory brown butter sage sauce or a creamy mushroom sauce, these recipes are sure to satisfy your cravings. Try them out for yourself and let us know what you think!
