Butternut Squash Ravioli Sauce
Gloriously golden and luxuriously silky, butternut squash ravioli sauce creates a sweet and stunning cloak for almost any pasta-filled parcel.
Servings: 6
Ingredients
- 3 tbsp butter
- 3 cloves garlic
- 1/2 tsp dried sage
- 600 g / 4 cups cubed butternut squash
- 350 ml / 1½ cups vegetable stock
- 125 ml / ½ cup single cream or light cream
- 50 g / ½ cup Parmesan cheese
- 250g/8 oz ravioli
Instructions
- Melt the butter in a large pan, add the minced garlic and sage, cook over low heat for 1 minute, making sure not to colour the garlic.
- Add the cubed butternut squash with a pinch of salt and cook for 5 minutes over medium heat, stirring once in a while, then add the vegetable stock and bring to a boil, then lower the heat and simmer with a lid on for 15- 20 minutes or until the squash is very soft.
- Blend the squash and the cooking liquid in a blender or a food processor. (You can also use a stick blender to minimise the number of dirty dishes.)
- Cook the ravioli according to package instructions.
- Bring the blended squash back to the pan and warm it through, then add the cream and grated Parmesan, allow the cheese to blend into the sauce. Add the cooked ravioli to the pan and gently stir to coat with the sauce. Serve topped with grated Parmesan.
Nutrition
Calories: 197kcal | Carbohydrates: 15g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 434mg | Potassium: 396mg | Fiber: 2g | Sugar: 3g | Vitamin A: 11214IU | Vitamin C: 22mg | Calcium: 141mg | Iron: 1mg