Introduction

Discover a comforting and flavorful dish with this easy butternut squash ravioli recipe served in a rich maple cream sauce. The combination of savory Italian sausage and the subtle sweetness of maple syrup creates a delicious twist perfect for cozy dinners.

A white bowl holds four pieces of round ravioli layered side by side, each ravioli coated in a thick, creamy white sauce mixed with small green herbs that create a speckled texture. The ravioli themselves are golden orange with slightly ruffled edges visible beneath the sauce. On top, small green chopped parsley pieces are sprinkled unevenly across the dish. The bowl sits on a white marbled textured surface with a white cloth partially visible in the top right corner of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package of butternut squash ravioli
1 pound Italian sausage
1 tablespoon olive oil
2 teaspoons minced garlic
16 ounces light cream
2-3 tablespoons pure maple syrup, adjust to taste
1 teaspoon dried thyme
3/4 cup shredded cheddar cheese or shredded mac and cheese blend
Salt and black pepper to taste
2 cups baby spinach, optional

Instructions

Step 1: In a large sauté pan, heat the olive oil and add the Italian sausage. Use a meat chopper or spoon to break the sausage into small pieces. Cook over medium heat, stirring frequently, until the sausage is browned. Meanwhile, begin boiling water for the ravioli according to package directions.
Step 2: When the sausage is almost cooked through, drain any excess fat from the pan. Add the minced garlic and stir 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.
Step 3: Pour the light cream, maple syrup, dried thyme, and black pepper into the pan with the sausage. Simmer gently on low heat, stirring frequently, until the cream sauce thickens and reduces by about one-quarter.
Step 4: Once the sauce has thickened, turn off the heat and stir in the shredded cheese until fully melted and incorporated. Taste and season with salt and pepper as needed. Cover the pan to keep the sauce warm.
Step 5: Cook the butternut squash ravioli according to the package instructions. Drain the ravioli and add it directly to the cream sauce in the pan. Stir gently to coat the ravioli evenly with the sauce. For added color and nutrition, you can stir in baby spinach at this stage and let it wilt slightly.
Step 6: Serve the creamy sausage ravioli immediately for the best flavor and texture. Enjoy your delicious meal while it’s hot!

Tips & Variations

For a vegetarian version, omit the sausage and add sautéed mushrooms or roasted butternut squash cubes instead.
You can substitute heavy cream for light cream for an even richer sauce.
Adjust maple syrup quantity to balance sweetness to your liking.
Adding fresh sage instead of dried thyme works well for a classic autumn flavor.
If you prefer a spicier dish, add a pinch of red pepper flakes while cooking the sausage.

Storage

Store any leftover ravioli with sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or water if needed to loosen the sauce. Avoid microwaving directly to keep the sauce creamy and avoid drying out the pasta.

How to Serve

A close-up view of four round ravioli pieces arranged inside a white bowl with a light blue interior, each piece covered in a creamy white sauce mixed with green herbs. The ravioli pasta is orange in color with scalloped edges lightly visible beneath the sauce. Small chopped fresh green herbs are sprinkled over the top, adding a touch of color contrast. The bowl is set on a white marbled textured surface, with part of a white cloth napkin showing at the top right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen ravioli for this recipe?

Yes, frozen butternut squash ravioli works perfectly. Just follow the package cooking instructions and add them to the sauce immediately after cooking.

What can I serve with this dish?

This ravioli pairs well with a simple green salad or roasted vegetables to balance the richness of the maple cream sauce. A crusty bread is also great for sopping up extra sauce.

Easy Butternut Squash Ravioli with Maple Cream Sauce Recipe

Print Recipe

★★★★★

4.9 from 69 reviews

This easy butternut squash ravioli recipe features tender ravioli filled with sweet butternut squash, served in a rich and creamy maple cream sauce with savory Italian sausage, garlic, and a hint of thyme. The sauce is finished with melted cheddar cheese, creating a delightful balance of flavors and textures—perfect for a cozy, satisfying meal.

Author: Maya
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

Ravioli

1 package butternut squash ravioli

Sausage and Sauce

1 pound Italian sausage
1 tablespoon olive oil
2 teaspoons minced garlic
16 ounces light cream
2–3 tablespoons pure maple syrup, adjust to taste
1 teaspoon dried thyme
3/4 cup shredded cheddar cheese or shredded mac and cheese blend
Salt and black pepper to taste

Optional

2 cups baby spinach

Instructions

Cook the Sausage: Heat olive oil in a large sauté pan over medium heat. Add the Italian sausage and use a meat chopper or spatula to break it into small pieces. Cook, stirring frequently, until the sausage is browned and mostly cooked through, about 6-8 minutes. Meanwhile, start boiling water for the pasta according to package directions.
Prepare Garlic and Drain Fat: Once the sausage is nearly cooked, carefully drain any excess fat from the pan. Add the minced garlic to the pan and stir to combine. Let the garlic cook and the sausage finish cooking by simmering for a couple of minutes. Then reduce the heat to low to prepare for the sauce.
Create the Cream Sauce: Pour the light cream into the pan with the sausage and garlic. Add maple syrup, dried thyme, and freshly ground black pepper. Stir well and simmer gently on low heat, stirring frequently, allowing the cream to thicken and reduce by about one-quarter, which should take around 5-7 minutes.
Finish the Sauce with Cheese: When the cream sauce has thickened properly, remove the pan from heat. Stir in the shredded cheddar cheese until fully melted and incorporated. Taste and adjust seasoning with salt and pepper as needed. Cover the pan to keep the sauce warm.
Cook the Ravioli and Combine: Cook the butternut squash ravioli according to package instructions, typically boiling for 3-5 minutes until they float. Drain the ravioli well and add them directly to the pan with the warm maple cream sauce. Gently stir to coat the ravioli evenly without breaking them. If using, you can add baby spinach here and stir just until wilted.
Serve and Enjoy: Serve the creamy butternut squash ravioli immediately while hot for the best flavor and texture. Enjoy this comforting and gourmet-inspired dish as a delightful main course.

Notes

Adjust the amount of maple syrup in the sauce to balance sweetness to your preference.
Use light cream for a lighter sauce, or substitute with half-and-half for a richer texture.
Replacing Italian sausage with a plant-based sausage makes this dish vegetarian-friendly.
For extra veggies, add 2 cups of baby spinach when combining ravioli and sauce.
Make sure to drain excess sausage fat well to avoid a greasy sauce.
This dish pairs well with a crisp green salad or roasted vegetables.

Keywords: butternut squash ravioli, maple cream sauce, Italian sausage, easy ravioli recipe, creamy pasta, fall recipe