This Butternut Squash Ravioli with Maple Cream Sauce is rich, cozy, and perfect for fall or winter dinners. Tender ravioli filled with sweet butternut squash are paired with a silky maple-infused cream sauce, lightly spiced with cinnamon and nutmeg for a comforting, restaurant-quality meal at home.
Why You’ll Love This Recipe
This butternut squash ravioli with maple cream sauce is indulgent yet simple to make. The sweetness of maple syrup balances beautifully with the savory cream sauce, while warm spices add depth without overpowering the dish. It’s an easy, elegant recipe ideal for weeknights, date nights, or special occasions.
Ingredients
- 12 butternut squash ravioli
- 2 tablespoons butter
- 1/2 small onion, very finely diced
- 1 cup heavy cream
- 1–2 tablespoons real maple syrup
- 1/2 teaspoon cinnamon
- Pinch of nutmeg
Instructions
Bring a large saucepan of salted water to a boil. Add the butternut squash ravioli and cook according to package instructions. Drain gently and set aside.
While the ravioli cooks, melt the butter in a 10-inch sauté pan over medium heat.
Add the finely diced onion and sauté until soft and translucent.
Warm the cream slightly, then add it to the pan along with the maple syrup, cinnamon, and nutmeg.
Cook on medium to medium-low heat, stirring occasionally, until the sauce thickens and reduces. Do not boil, as the cream may curdle.
Remove from heat and allow the sauce to cool slightly before tossing with the cooked ravioli. Serve warm.
Tips & Tricks
Warm spices should be subtle, so start with less and adjust to taste. Keep the heat gentle to ensure a smooth, velvety sauce. For added richness, finish with a small knob of butter off heat. Freshly cracked black pepper adds contrast to the sweetness.
Details
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 2 servings
Category: Dinner
Method: Boiling, Sautéing
Cuisine: Italian-Inspired
Difficulty: Easy
Dietary Notes: Vegetarian, halal-friendly
Notes
Garnish with fresh herbs like thyme or sage if desired. This dish pairs well with a simple green salad or roasted vegetables. Adjust the maple syrup depending on how sweet your ravioli filling is.
Nutrition (Approximate, per serving)
Calories: 520
Protein: 12g
Carbohydrates: 48g
Fat: 32g
FAQ
Is butternut squash ravioli sweet?
It has a mild natural sweetness that pairs well with creamy sauces.
Can I make the sauce ahead of time?
Yes, gently reheat on low heat before serving.
Can I use half-and-half instead of heavy cream?
Yes, but the sauce will be slightly thinner.
How do I prevent cream sauce from curdling?
Keep the heat low and avoid boiling.
Is this recipe good for entertaining?
Yes, it feels elegant but comes together quickly.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of cream if needed.
Similar Recipes
Butternut Squash Ravioli with Maple Cream Sauce
Ingredients
- 12 butternut squash ravioli
- 2 tablespoons butter
- 1/2 small onion very finely diced
- 1 cup heavy cream
- 1 –2 tablespoons real maple syrup
- 1/2 teaspoon cinnamon
- Pinch of nutmeg
Instructions
- Bring a large saucepan of salted water to a boil. Add the butternut squash ravioli and cook according to package instructions. Drain gently and set aside.
- While the ravioli cooks, melt the butter in a 10-inch sauté pan over medium heat.
- Add the finely diced onion and sauté until soft and translucent.
- Warm the cream slightly, then add it to the pan along with the maple syrup, cinnamon, and nutmeg.
- Cook on medium to medium-low heat, stirring occasionally, until the sauce thickens and reduces. Do not boil, as the cream may curdle.
- Remove from heat and allow the sauce to cool slightly before tossing with the cooked ravioli. Serve warm.
Notes
Conclusion
This Butternut Squash Ravioli with Maple Cream Sauce is the perfect balance of sweet, savory, and comforting. Easy to prepare yet impressive on the plate, it’s a recipe that turns simple ingredients into something truly special.