Butternut Squash Ravioli with Shallot Cream Sauce

Try serving the ravioli with some diced roasted butternut squash and Parmigiano cheese!



Category: Ravioli


For 4 Person(s)

What you will need:

1 package Talluto's Butternut Squash Ravioli
1 container Talluto's SHallot Cream Sauce
4 oz. freshly grated Parmigiano Reggiano

For the Roasted Butternut Squash

1 small Butternut squash, diced
1/4 cup Extra-virgin Olive Oil
1/2 tsp Kosher salt
tsp freshly ground black pepper
6 leaves fresh sage

Butternut Squash Ravioli with Shallot Cream Sauce Directions

  1. Pre-heat the oven to 400 degrees.
  2. Toss the butternut squash cubes with olive oil, salt, black pepper, and sage.
  3. Place the dressed squash onto a sheet pan lined with parchment paper or aluminum foil.
  4. Roast the squash in the oven for approximately 15 -20 minutes, or until tender and golden in color.
  5. Cook the ravioli according to the instructions on the package.
  6. In the meantime, warm shallot cream sauce in a medium skillet.  
  7. Once the ravioli are cooked, drain them well and add to the skillet with the sauce.
  8. Sauté the ravioli for 1 minute tossing them gently to prevent sticking.  This step will help remove any excess water that remained on the ravioli after draining.
  9. Top the ravioli with freshly grated Parmigiano cheese and serve. Add a bit of diced roasted butternut squash for color.

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