Name: Squash Ravioli Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 package of butternut squash ravioli; 1 pound Italian sausage; 1 tablespoon olive oil; 2 teaspoons minced garlic; 16 ounces light cream; 2-3 tablespoons pure maple syrup, adjust to taste; 1 teaspoon dried thyme; 3/4 cup shredded cheddar cheese or shredded mac and cheese blend; Salt and black pepper to taste; 2 cups baby spinach, optional

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Introduction

Butternut squash ravioli is a comforting and flavorful dish that combines the sweetness of roasted squash with savory sausage and a creamy maple-infused sauce. It’s perfect for a cozy dinner that feels both special and satisfying.

A white bowl filled with round ravioli pasta, each piece a golden orange color with crimped edges, coated in a creamy sauce speckled with green herbs and black pepper. The sauce covers all the ravioli, giving them a rich and smooth texture, while small bits of chopped fresh parsley are scattered on top for color contrast. The bowl sits on a white marbled surface, and the overall look is warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package of butternut squash ravioli
1 pound Italian sausage
1 tablespoon olive oil
2 teaspoons minced garlic
16 ounces light cream
2-3 tablespoons pure maple syrup, adjust to taste
1 teaspoon dried thyme
3/4 cup shredded cheddar cheese or shredded mac and cheese blend
Salt and black pepper to taste
2 cups baby spinach, optional

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the butternut squash ravioli according to package instructions until al dente. Drain and set aside.
Step 2: In a large skillet, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon as it cooks.
Step 3: Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
Step 4: Pour in the light cream, then stir in the maple syrup and dried thyme. Let the sauce simmer gently for 5 minutes to thicken slightly.
Step 5: Add the shredded cheese to the sauce, stirring until melted and smooth. Season with salt and black pepper to taste.
Step 6: If using, stir in the baby spinach and cook until just wilted.
Step 7: Toss the cooked ravioli gently in the sauce until well coated. Serve warm.

Tips & Variations

For a vegetarian version, omit the sausage and add sautéed mushrooms or roasted vegetables instead.
Maple syrup adds a lovely subtle sweetness, but you can substitute with honey if preferred.
Use fresh thyme in place of dried for a brighter herb flavor.
Add a sprinkle of toasted walnuts or pecans on top for extra texture and nuttiness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce if needed.

How to Serve

A white bowl filled with round ravioli pasta coated in a creamy sauce with visible herbs. The ravioli are orange with darker edges, and the sauce has a light beige color with flecks of green herbs and black pepper spread evenly over the pasta. Each ravioli piece appears soft and plump, slightly overlapping each other inside the bowl. The dish is garnished with small chopped green herbs sprinkled on top. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can cook the ravioli and sauce separately ahead of time. Reheat the sauce gently before combining with the ravioli just before serving.

What type of cheese works best in this recipe?

Cheddar cheese or a mac and cheese blend melts well and adds creaminess, but feel free to experiment with mozzarella or Gruyère for different flavors.