Butternut Squash Ravioli Sauce Recipe
Ingredients
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic finely minced
- ½ cup heavy cream
- ½ cup low-sodium vegetable broth
- ¼ cup freshly grated Parmesan cheese
- ¼ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- ⅛ teaspoon nutmeg
- 1 teaspoon fresh thyme or sage finely chopped
- Optional: 1 tablespoon chopped toasted walnuts or pine nuts
Instructions
- Heat a large skillet over medium heat
- Add butter and olive oil and let melt gently without browning
- Add minced garlic and cook 30–45 seconds until fragrant
- Pour in vegetable broth and let simmer for 2–3 minutes
- Stir in heavy cream, salt, pepper, and nutmeg
- Simmer gently for 4–5 minutes until slightly thickened
- Lower heat and stir in Parmesan cheese
- Add chopped herbs and stir until smooth
- Adjust consistency with a splash of pasta water if needed
- Remove from heat once silky and glossy
Notes
Sauce should be silky and light, not heavy
Keep heat low after adding cream to avoid separation
Freshly grated Parmesan melts best and prevents graininess
Sage is classic, but thyme works equally well
A tiny amount of nutmeg enhances sweetness without overpowering
Optional nuts add texture but are not required