BUTTERNUT SQUASH RAVIOLI AND BASIL CINNAMON CREAM SAUCE RECIPE
Searching for something good to eat that’s sure to impress?
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Look no further than our Fancy Favorites recipe: Butternut Squash Ravioli with Basil Cinnamon Cream Sauce.Â
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This gourmet dish offers the perfect blend of sweet and savory flavors, making it the best dinner option for any special occasion.
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With its elegant presentation and luxurious sauce, it’s guaranteed to elevate your dining experience to new heights.
Enhanced Food Presentation
They say we eat with our eyes first, and this butternut squash ravioli with basil cinnamon cream sauce is certainly a feast for the eyes.
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The vibrant orange hue of the butternut squash filling contrasts beautifully with the creamy white sauce, creating a visually stunning dish that’s almost too good to eat.Â
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Whether you’re hosting a dinner party or simply treating yourself to a fancy meal at home, this dish is sure to impress even the most discerning of guests.
Why Making Butternut Squash Ravioli is Fun
Cooking should be fun and enjoyable, especially when you’re whipping up fancy foods like butternut squash ravioli.
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From roasting or steaming and pureeing the squash to rolling out the dough and crafting the perfect ravioli shapes, there’s plenty of room for culinary creativity and experimentation.Â
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And when it comes to making the best sauce for butternut squash ravioli, our basil cinnamon cream sauce takes the cake.
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With its aromatic blend of fresh basil and warm cinnamon, it adds a luxurious touch to every bite.
Rediscovering Favorite Flavors
As someone who appreciates the finer things in life, I’ve always had a soft spot for fancy foods like butternut squash ravioli.
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There’s just something about the rich, creamy texture of the squash paired with the fragrant spices of the cinnamon cream sauce that speaks to my soul.Â
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Rediscovering these favorite flavors in a homemade ravioli recipe has been a true joy, reminding me of the simple pleasures of good food and good company.
Final ThoughtsÂ
There you have it – our Butternut Squash Ravioli with Basil Cinnamon Cream Sauce.
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It is more than just a meal – it’s a culinary masterpiece that’s sure to delight your taste buds and impress your guests.Â
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Whether you’re looking for something special for a dinner party or simply craving a fancy meal at home, this dish ticks all the boxes.
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With its elegant presentation, luxurious flavors, and homemade ravioli recipe, it’s guaranteed to become a favorite in your household.Â
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So why wait? Treat yourself to something truly special tonight and indulge in the gourmet goodness of butternut squash ravioli with basil cinnamon cream sauce.
Butternut Squash Ravioli and Basil Cinnamon Cream Sauce
Equipment
- Ravioli machine or rolling pin
- 3-4" cookie cutter
- Food Processor
- Teaspoon or equivalent spoon
Ingredients
For the Ravioli Dough:
- 2 cups 250g all-purpose flour (preferably "00" flour)
- 4 large eggs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 cup all-purpose flour for dusting and kneading
For the Filling:
- 12 oz butternut squash steamed or roasted (I used the frozen bag version)
- 2 tablespoons unsalted butter
- 1 tablespoon fresh thyme leaves
- 2 cloves garlic minced
- 2 oz. cream cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped pecans toasted (optional)
- Nutmeg to taste
- Salt and freshly ground black pepper to taste
For the Sauce:
- 2 tablespoons olive oil
- 1 shallot finely chopped
- 2 cloves garlic minced
- 1/2 cup dry white wine optional
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil leaves
- 1/2 teaspoon ground cinnamon
- Salt and freshly ground black pepper to taste
Instructions
For the Dough:
- Make a well: On a clean work surface, mound the flour. Create a well in the center using your fingertips or a spoon.
- Combine wet ingredients: Crack the eggs, olive oil, and salt into the well. Using a fork, gently beat the eggs together, then slowly begin incorporating the flour from the sides of the well.
- Knead the dough: Once a shaggy dough forms, use your hands to knead it on the floured surface. Continue kneading for 8-10 minutes, or until the dough becomes smooth, elastic, and no longer sticky. If the dough feels dry, add a teaspoon of olive oil at a time until it reaches the desired consistency.
- Rest the dough: Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax and makes the dough easier to roll out. (see notes for storage instructions)
For the Filling:
- Brown the butter and thyme: In a large skillet over medium heat, melt the butter. Cook until the butter begins to foam and turn golden brown, about 3 minutes. Be careful not to burn it. Remove from heat and stir in the thyme.
- Combine filling ingredients: In the food processor, combine the roasted or steamed butternut squash, browned butter with sage, garlic, cream cheese, Parmesan cheese, and toasted pecans (if using). Season with nutmeg, salt, and pepper to taste.
Ravioli Assembly and Cooking:
- Roll out the dough: Divide the dough in half and cover one half with plastic wrap to prevent drying. On a lightly floured surface, use a rolling pin to roll out the dough as thin as possible, ideally around 1/16 inch (1.5mm) thick. You can use a pasta machine for a more consistent thickness. Dust the dough with additional flour as needed to prevent sticking.
- Cut and fill: Use a ravioli cutter, a cookie cutter or a knife to cut the dough into squares or your desired shape (I used a round pastry cutter). Place a teaspoonful of the tofu spinach filling in the center of each square or circle.
- Seal the ravioli: Brush the edges of the dough square with water. Fold the dough over the filling to form a triangle, then press the edges firmly to seal. Use a fork to crimp the edges for a decorative touch.
- Alternative method: Roll the dough into a long oval shape. Place the filling in little spoonfuls an inch apart from each other. Brush around the filling with water, then roll out the other half of the dough and lay on top of the dough with the filling, allowing enough dough to drop and seal in between each of the fillings. Press to seal further and then cut out with your desired tool.
- Cook the ravioli: Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for 3-4 minutes, or until they float to the surface. While they cook, preheat your air fryer to 360F for 5 minutes. Drain the ravioli, grease the air fryer tray and cook in the Air Fryer for approximately 8 minutes.
For the Sauce:
- Brown the Shallots: Heat olive oil in a medium saucepan over medium heat. Add shallot and cook until softened, about 3 minutes. Add garlic and cook for another minute, until fragrant.
- Deglaze (optional): If using, deglaze the pan with white wine, scraping up any browned bits from the bottom. Let the wine simmer until almost completely reduced.
- Thicken the Sauce: Stir in heavy cream. Bring to a simmer and cook until slightly thickened, about 3-5 minutes.
- Remove from heat and stir in Parmesan cheese, basil, and cinnamon. Season with salt and pepper to taste.
- Optional: To create a smoother sauce, use an immersion blender or pulse in a food processor until desired consistency is reached.
- Plate it Up: Serve the sauce over cooked butternut squash ravioli. Garnish with additional fresh basil leaves and a sprinkle of Parmesan cheese, if desired. And enjoy your homemade ravioli!
Notes
- Use a rolling pin or a pasta machine to achieve a thin and even dough.
- If you are not planning to roll the dough after the 30 minute rest time or within the next 24 hours, store in the freezer to keep the dough from oxidizing (from the egg yolks).
- If the dough feels too sticky after resting, dust it with a little bit more flour before rolling it out.
- Don't overfill your ravioli, or they may burst open during cooking.
- Experiment with different ravioli shapes and sizes.
- Use high-quality "00" flour for the best results. This type of flour has a finer grind and higher gluten content, which makes it ideal for pasta dough.
- If you don't have a pasta machine, you can still roll out the dough by hand. However, it may be more difficult to achieve a very thin consistency. I rolled it by hand and put some muscle into it.
- Leftover dough can be wrapped tightly in plastic wrap and stored in the refrigerator for up to 2 days.
- You can experiment with different fillings and sauces to create your own unique ravioli dishes.
- For a richer sauce, substitute half of the chicken broth with heavy cream.
- Adjust the amount of cinnamon to your preference. Start with 1/4 teaspoon and add more to taste if desired.
- You can use store-bought butternut squash ravioli or make your own filling.
- This sauce can also be used with other types of ravioli, such as pumpkin or sweet potato.
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