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Easy Butternut Squash Ravioli with Maple Cream Sauce Recipe

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★★★★★

5 from 77 reviews

This easy and comforting recipe combines store-bought butternut squash ravioli with a rich and creamy maple cream sauce, enriched with savory Italian sausage, fresh garlic, and sharp cheddar cheese. Perfect for a cozy weeknight dinner, it balances sweet and savory flavors with a luscious creamy texture.

Ingredients

Scale

Ravioli and Sausage

  • 1 lb Italian sausage (casings removed, if applicable)
  • 2 cups baby spinach (about 4 oz)
  • 1 tbsp olive oil
  • 2 tsp minced garlic (freshly minced for best flavor)
  • 1 package butternut squash ravioli (approx. 9 oz)

Maple Cream Sauce

  • black pepper to taste
  • 2 to 3 tbsp pure maple syrup (grade A amber, for deep flavor)
  • 1 tsp dried thyme
  • salt to taste
  • 16 fl oz light cream (half-and-half works well)
  • 3/4 cup shredded cheddar cheese (Tillamook sharp cheddar recommended)

Instructions

  1. Cook the Sausage: In a large sauté pan, heat olive oil over medium heat. Add the Italian sausage, breaking it apart with a meat chopper or spatula into small pieces. Cook until the sausage is browned, stirring frequently. While the sausage cooks, bring a large pot of water to boil for the ravioli.
  2. Prepare Garlic and Drain Fat: When the sausage is nearly cooked through, carefully drain any excess fat from the pan. Add the minced garlic to the sausage in the pan and stir to combine. Let it simmer gently for a couple of minutes to cook the garlic and finish browning the sausage. Reduce heat to low.
  3. Create the Cream Sauce: Pour the light cream into the pan with the cooked sausage and garlic. Stir in the maple syrup, dried thyme, and black pepper. Continue to simmer on low heat, stirring frequently, allowing the cream sauce to thicken and reduce by about a quarter.
  4. Finish the Sauce with Cheese: Once the sauce has thickened, turn off the heat and stir in the shredded cheddar cheese until fully melted and incorporated. Season with salt and additional pepper to taste. Cover the pan to keep the sauce warm.
  5. Cook the Ravioli and Combine: Cook the butternut squash ravioli in the boiling water according to package directions, usually 3-5 minutes or until tender and floating to the surface. Drain the ravioli and add it directly to the pan with the maple cream sauce. Gently stir to coat the ravioli evenly with the sauce.
  6. Serve and Enjoy: Serve the creamy sausage ravioli immediately while hot for the best flavor and texture. Optionally, garnish with extra shredded cheese or fresh thyme if desired. Enjoy your delicious and comforting meal!

Notes

  • You can substitute baby spinach by stirring it into the sauce at the end for added greens.
  • Use light cream or half-and-half to keep the sauce creamy but not overly heavy.
  • Adjust maple syrup quantity to balance sweetness to your taste.
  • Drain sausage fat carefully to avoid greasiness in the sauce.
  • Serve immediately for best texture; leftover sauce can thicken and may need thinning with a splash of cream or milk upon reheating.

Keywords: Butternut Squash Ravioli, Maple Cream Sauce, Italian Sausage, Easy Dinner, Comfort Food, Creamy Pasta

Find it online: https://cheflenacooks.com/easy-butternut-squash-ravioli-with-maple-cream-sauce-recipe/