Butternut Squash Ravioli with Gorgonzola Sauce

Delicious Butternut Squash Ravioli is boiled to perfect tenderness and served with a creamy gorgonzola sauce made with 4 ingredients.  This Italian dish has all the bells and whistles for the ravioli lover in you!  The sauce is rich, thick, and exceptionally flavorful, and doesn’t require much cooking. 

 

Butternut Squash Ravioli with Gorgonzola Sauce…

• I found these butternut squash-filled ravioli at Trader Joe’s and picked up two packages. 

• My family loves them, but instead of making them with the usual brown butter sage sauce, or bechamel sauce, I decided to try them out with a different sauce: my gorgonzola sauce.
• With sweet and savory flavors, these ravioli will explode in your mouth with every forkful. 

The Cream Sauce is made with only 4 simple ingredients:

• mascarpone cheese
• sweet gorgonzola cheese
• sautéed diced pancetta
• and heavy cream 

Easy to make, and most of all… it is an exquisite-tasting dish!

 

Perfect for a simple dinner with family, and impressive enough when entertaining friends.

I took a chance, but I was confident enough to know that sweet (butternut squash) and salty (gorgonzola and pancetta) would work well together.  

and WOW! …they worked perfectly!  This dish turned out FANTASTIC!!   

SO tasty and excellent in every way!! 

Better than we could have ever expected! 

 

How to Make Butternut Squash Ravioli with Gorgonzola Sauce?

Ingredients needed: (your shopping list, with links to amazon)

• Butternut Squash Ravioli  (2-packages of 8 ounces)
• package of chopped or diced pancetta
• 1/2 of a large wedge (about 4 to 5 ounces, about 125 grams) of Gorgonzola Dolce cheese
• one small container of Mascarpone cheese -you will only need 1/2 of the container (at least 4 ounces, 125grams)
• pint of heavy cream
• fresh or dried parsley
• Optional: fresh cracked black pepper to taste
• grated Parmigiano-Reggiano cheese, for serving

Directions with 3-Easy-Steps-To-Follow: 

1.  First, Cook the Pancetta: Sauté the pancetta in a skillet.  Then drain all the excess fat and oil, and set it aside.

2.  Next, Make the Sauce: Place the cheeses into the same skillet and melt them together over low heat.  Pour in the heavy cream,  and add in the cooked pancetta and some minced fresh parsley.  Stir until heated through.  Turn off the heat.  Taste the sauce, and season with fresh cracked black pepper to taste.

3. Third, Cook the Ravioli: In the meantime, boil the butternut squash ravioli in a separate pot.  Drain when the ravioli is perfectly tender to the bite.  Transfer the ravioli back into the pot and pour the cheese sauce over them.  Gently stir the sauce to blend and cover the ravioli. 

4. Serve on individual plates, and serve with grated Parmesan cheese at the table.  And enjoy!!  

COOK’s Notes and Tips: 

• Salt is not needed in this cheese sauce, the gorgonzola cheese and pancetta will add enough salt to the sauce. 
• Butternut Squash Ravioli can be purchased at Costco, Trader Joe’s, or any Gourmet Food Supermarket. 
• I used only 1/2 of a wedge of gorgonzola cheese (about 120 to 125 grams) and 1/2 of the 8-ounce container of mascarpone cheese (needed only 4-ounces, 125 grams).  If you prefer, you can increase the amounts of the ingredients to your taste and preference. 
• Keep in mind, that the cheese sauce alone is very thick, so adding in some heavy cream enhances the sauce.  Also, there’s no need to bring the sauce to a boil, as soon as the cheese sauce is heated through, it’s ready.  
• If you desire more cream sauce after you mix it with ravioli,  go ahead and warm up some extra heavy cream and stir it into the ravioli mixture.
• Do not over-boil the Ravioli!   If they get too soft, they will open up and the squash fillings will fall out and melt away into the boiling water.  So keep an eye on them. 
• This dish is outstanding with grated Parmesan cheese (only Parmigiano-Reggiano) on top.  So don’t leave it out.   
• Leftovers reheat beautifully the next day…  ENJOY!! 

Loaded with complex flavors, this Butternut Squash Ravioli is positively delicious with our creamy cheesy sauce. 

I know you will agree when I say pasta with a creamy cheese sauce is pure comfort food.  And this one is exceptional. 

This cheese sauce is simple and (like I said) doesn’t require much cooking. 

Once the pancetta is sautéed for a few minutes, you only need to melt the cheese and warm up the cream. 

Best part?  It is ready in less than 10 minutes.

This recipe is so easy. You can’t mess up this one either!  🙂

Best of all, the flavors will explode in your mouth with every bite!

Try this recipe, it won’t disappoint!

ENJOY!!

More Ravioli and Comfort Food…

• Spinach Ravioli with Asparagus  Sauce
• Cheese Ravioli with Bolognese Sauce
• Date-Night Creamy Ravioli with Peas 
• Butternut Squash Risotto with Cheese and Sage
• Bucatini with Truffle Oil and Ricotta Salata
• Vegetable Bolognese with Pappardelle
• Easy Cheese Ravioli with Pesto Sauce

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Happy Cooking!!  😉

Thanks for stopping by!  

xo  Anna and Liz