Ravioli with Creamy Butternut Squash Pasta Sauce

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Ravioli with Creamy Butternut Squash Pasta Sauce

This Ravioli with Butternut Squash Pasta Sauce is the kind of dinner that feels a little fancy but is ridiculously easy to make! Especially in cozy autumn months when squash is at its sweetest, this creamy, comforting pasta is perfect for nights when you want something delicious without the fuss.

Prep Time15

Cook Time40

Total Time55

Course: Main Course, Sauce / Condiment

Cuisine: American, Italian

Diet: Vegetarian

Servings: servings

Author: Tiffany Azure

Ingredients

1 lb 4oz butternut squash diced
4 large garlic cloves
1½ tbsp olive oil
1 tsp red pepper flakes
salt to taste
1 cup milk
1 10 oz pack ravioli
shredded parmesan to serve

Instructions

Preheat the oven to 400F and on one large, or two regular sheet pans toss the butternut squash and garlic cloves (unpeeled) with the olive oil, red pepper flakes and a generous amount of salt. Roast for 30 minutes, tossing the butternut halfway and rotating the baking sheets if you’re using two.
Transfer the squash to a high-powdered blender, and squeeze in the roasted garlic from their skins the moment it is cool enough to touch. Add the milk and blitz until smooth. Season to taste with more salt, if needed.
Cook the ravioli in a pan of salted water as per the packets instructions. Meanwhile, gently warm the squash sauce in a large skillet or shallow casserole over a low heat.
Drain the ravioli and add it to the squash sauce, reserving a cup of the cooking water.
Raise the heat to medium-high, and stir in the ravioli, adding splashes of cooking water as the sauce thickens, until you have a glossy sauce that coats the pasta.
Serve immediately topped with shredded parmesan.

Notes

Vegan or Dairy-Free - This recipe is easy to make dairy-free or vegan-friendly by using suitable ravioli and unsweetened plant based milk, or low sodium chicken broth in the sauce.

Make Ahead - The sauce can be made ahead and freezes well!

Nutrition