What kind of sauce for butternut ravioli

No pun intended. I know I always grate way too much parmesan cheese for whatever I need because there's no such thing as too much cheese! Also, if you're feeling extra snazzy, you can fry up some of the left over fresh sage leaves for a little garnish on top! Sprinkled with a pinch of coarse salt of course.

Balloon Whisk. Large Skillet. Cooking Utensils. If desired for garnish, add a few fresh sage leaves to the butter and cook minutes, until crispy but not browned. Using a slotted spoon, remove from the pan to a paper towel lined plate. Sprinkle with a pinch of coarse salt and set aside. Please note, this is a light, buttery, thin sauce.

It does thicken up as it cools but is not meant to be a thick sauce. Mine also came out very thin so I added a bit of rue to thicken.

Thank you for this recipe it was so easy. I made this recipe today and it was very good, I thought the sauce was a little thin so I added a bit of cornstarch at the end. Very rich but very good. Made this tonight for a friend A definite keeper. Thanks for sharing! Want to make this dish for my xmas party 40 people. It will be one of 5 stations. How much do you think I would need and can it be made ahead of time and reheated?

Also I have to make it vegetarian so do you think vegetable broth would work? Thank you so much, it sounds delicious. Vegetable broth should work just fine. I made this with unsweetened almond milk No vanilla and it turned out delicious. No one knew it wasn't made with dairy! I just had to boil it down a bit to make it thicker. Good luck!! Hi Mary! How did it turn out when you made the sauce ahead? I may need to do the same thing.

The sauce was excellent! Just happened to have some butternut squash ravioli lying around so I found this recipe and just Wow!! Wonderful recipe! VERY rich but super good. Thank you!

Yes you can! Made this last night to go with store bought butternut squash ravioli. Fabulous sauce! I doubled the recipe to make sure there was plenty to go with every bite. I would recommend keeping it slightly warm as the cream cooled it down a bit to much. Will definitely make again! I made this dish last night and both my husband and I thought we had gone to heaven!

It is so delicious and I want to thank for for this recipe. I followed the recipe exactly except that I halved it for just the 2 of us. Believe me! I will be using this recipe often. So seems like a good recipe to try. My family was in heaven with it!!! I made it exact to the recipe BUT next day, I had leftover squash so I added spicy italian sausage and made potstickers with the same amazing butter sauce. This recipe will be at our family table for many years to come! This sauce is so velvety smooth and sweet.

Took a while to thicken, but I believe that was my fault. I havn't made it ahead of time and I'm not sure how it would stand up to cooling. Never hurts to try though! My guess is the butter didn't cook long enough step 2 to get that richer brown sauce. Hopefully it was still tasty! I have never made this ahead of time and I don't know how well the sauce will keep once cooled.

If you give it a go, I'd love to hear how it turns out! I got some butternut ravioli and decided I wanted to do something a little different. My husband and I fell in love with this! Can you make this ahead and pour onto the ravioli and keep in a crock pot to stay warm? I'm having some friends over for dinner and would like to be able to have this but don't want to be cooking after they arrive.

It stays off heat. If you add the cream while it's still over heat, there's a chance of the cream curdling. I added a roux to thicken as well as added a touch of nutmeg on the finished product. Great recipe -- thanks for sharing. So I think it behooves you to keep the heat on when adding the stock and cream to make a nice sauce that sticks to the pasta rather than leaving a bunch of sauce in the bottom of the bowl.

But of course, whisking constantly! Super delicious even with dried sage! This sauce is amazing! I followed the instructions and it was perfect! This sauce pairs so well with butternut squash raviolis! I think I did something wrong, the sauce never thickened at all. It was like putting melted butter over my ravioli. Flavor was good but Im not sure where I went wrong. Hi Christine! This sauce is definitely on the thin side, actually quite similar to melted butter until it cools down.

Hi, I am new to cooking as you will tell by my question but Hi, I LOVE the taste of this sauce but the second time i made it, the cream did not mix with the butter sauce, and stayed separated. Any thoughts on why? As someone else mentioned, it was rather thin. I just slowly heated while stirring and the cream thickened the sauce like a charm. Notify me of follow-up comments via e-mail. My family absolutely loved this recipe and I was so pleased with how it turned out.

We just served the ravioli with a drizzle of olive oil and some parmesan and it was delicious! Definitely a great recipe! Would love to try this recipe! Do you have a substitute for the walnuts that you can recommend? I have an allergy, but could see how the addition of a nut would make the filling so creamy! Any idea if I can freeze these? Wondering if it will be an option for Thanksgiving meal planning, where I make these up until the point of boiling a few days in advance.

Thank you! I am excited to make this for a dinner party tomorrow. I am going to serve it as a side dish to my Rib Eye Steaks. Question: Can I make the ravioli tonight and cook it tomorrow before I serve it? Hi Stephen, the pasta could dry out overnight but you can definitely make the filling tonight and store it in the fridge.

Could I do this with Deletra squash? Hi Malia, you probably could, it would just be much more tedious to get the same amount of mash without skin given the shape of delicata.

Rosemary would be a delicious sub for the sage. Cook Time 30 mins. Total Time 1 hr. Course Main Course. Cuisine Italian. Servings 6 servings. Calories per serving kcal. Author: Julia. Ingredients Fresh ravioli dough 2. US Customary - Metric. Instructions How to make fresh pasta dough In a large bowl, mix flour with salt.

In a separate bowl, stir water with egg until well mixed. To a large bowl with a flour mixture, add egg-water mixture and mix until well incorporated. Knead the dough until well-textured and firm. The dough should not be too wet or too sticky. It should only stick to itself, but not to your hands. It should not be too dry, either. Make the dough into a ball or disk, wrap with plastic wrap.

Let the dough stand for 1 hour at room temperature before using. This allows gluten to work. How to make butternut squash filling If your butternut squash puree is too watery, drain using a paper towel and a mesh strainer to get rid of any unnecessary liquid.

Mix butternut squash puree with brown sugar, nutmeg, and grated Parmesan cheese. Season with salt and pepper to taste. How to roll fresh pasta dough and make ravioli Roll the dough.

Unwrap a batch of ravioli dough from plastic, divide into 2 equal parts. Flour working area. Roll out each part of pasta dough very thinly, on a floured surface, using a roller. Make sure to flour the upper portion of pasta dough and the roller to avoid sticking.

Prepare the ravioli mold. Flour the ravioli mold. After you have rolled the 2 portions of dough very thinly, place the first layer of dough on the ravioli mold, so that it covers all 12 holes. Add filling. Place a small portion of ravioli filling into each indentation, making sure not to overfill. The filling should be at the same level or lower as the flat part of the mold. Place second layer of pasta dough on top of filled ravioli. Cook ravioli.

Bring a large pot of water to boil. Boil ravioli for 5 minutes, drain and set aside — to be used with sauce below. Or freeze ravioli. After they are frozen, place them in a plastic bag and keep frozen until needed. How to make sauce Preheat oven to F. Toss cubed butternut squash with olive oil, fresh thyme, salt, and pepper. Spread on a parchment paper-lined baking sheet in one layer.