Easy Butternut Squash Ravioli with Maple Cream Sauce Recipe
This easy yet elegant recipe features store-bought butternut squash ravioli paired with a savory Italian sausage and spinach filling, all smothered in a luscious homemade maple cream sauce infused with thyme and sharp cheddar cheese. Perfect for a comforting dinner that combines sweet, savory, and creamy flavors seamlessly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
For the 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
For the 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
- Cook the Sausage: In a large sauté pan, heat the olive oil over medium heat and add the Italian sausage. Use a meat chopper or wooden spoon to break the sausage into small pieces. Cook, stirring frequently, until the sausage is browned and cooked through. Meanwhile, start boiling water for the ravioli according to the package instructions.
- Prepare Garlic and Drain Fat: Once the sausage is nearly fully cooked, carefully drain any excess fat from the pan. Add the minced garlic to the pan with the sausage, stirring to combine. Let it simmer for a couple of minutes to cook the garlic and finish cooking the sausage. Then reduce the heat to low.
- Create the Cream Sauce: Pour the light cream, maple syrup, dried thyme, and black pepper into the pan with the sausage. Stir well and continue to simmer on low heat, stirring frequently, allowing the sauce to thicken and reduce by about one quarter.
- Finish the Sauce with Cheese: When the cream sauce has thickened to the desired consistency, remove the pan from heat. Stir in the shredded cheddar cheese until fully melted and incorporated. Adjust seasoning with salt and additional pepper to taste. Cover the pan to keep the sauce warm.
- Cook the Ravioli and Combine: Cook the butternut squash ravioli in the boiling water according to the package directions, usually until they float to the surface. Drain the ravioli well, then add them directly to the pan with the maple cream sausage sauce. Gently stir to coat the ravioli evenly with the sauce.
- Serve and Enjoy: Immediately serve the cheesy maple cream butternut squash ravioli while hot for the best flavor and texture. Enjoy this perfect balance of savory sausage, sweet maple, and rich cream in every bite.
Notes
- Using freshly minced garlic enhances the flavor significantly compared to pre-minced garlic.
- Drain excess sausage fat to avoid a greasy sauce but retain some for flavor.
- Maple syrup grade A amber adds a deeper, richer maple flavor best suited for this sauce.
- Half-and-half can be substituted for light cream for a lighter sauce.
- Be careful not to overcook the ravioli; follow package instructions closely for best texture.
- To make this dish vegetarian, swap sausage for plant-based sausage alternatives and use vegetarian ravioli.
Keywords: butternut squash ravioli, maple cream sauce, Italian sausage, creamy pasta, easy ravioli recipe, fall pasta recipe
