Butternut Squash Ravioli with Maple Cream Sauce
Butternut squash ravioli tossed in a creamy maple-spiced 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
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.