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. With sweet and savory flavors, these ravioli will explode in your mouth with every forkful.
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.
This amazing cream sauce is made with only 4 simple ingredients: mascarpone cheese, sweet gorgonzola cheese, sautéed diced pancetta, and heavy cream.
Simple, easy to make, and most of all… exquisite!
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 exquisite 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 and 3 Easy Steps to make this dish!
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 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. Transfer to 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, 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 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 cheeses 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
Yield: 4 to 6 servings
Butternut Squash Ravioli with Gorgonzola Sauce
Delicious Butternut Squash filled Ravioli are boiled to a perfect tenderness and served with a delicious cream sauce made with only 4 ingredients. A quick, easy dish that's ready in less than 20 minutes, helps get dinner on the table fast!
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
- 1/3 cup (78.9grams) chopped pancetta
- 4-ounces (125grams) of Gorgonzola Dolce cheese
- 4-ounces (about 6 Tbsp., or 125grams) of Mascarpone cheese
- 2/3 cup ( 160grams) of heavy cream, plus extra
- 1 pound (16-ounces) Butternut Squash Ravioli
- 1 tsp. minced fresh or dried parsley
- Optional: fresh cracked black pepper to taste
- grated Parmigiano-Reggiano cheese, for serving
Instructions
- First, bring about 4 quarts of lightly salted water to a boil. This will take about 15 minutes.
Make the Sauce:
- In the meantime, heat a small skillet on medium heat. Add the chopped pancetta and cook until the pancetta is fully cooked, and crispy, about 5 minutes. Drain the pancetta with a small strainer and set it aside.
- In the same skillet, add the gorgonzola and mascarpone cheese and on low heat, slowly melt both kinds of cheese, slowly stirring until they are fully melted.
- Pour in the heavy cream and continue on low heat to warm up the heavy cream. Turn off the heat. Here is where you can add in extra heavy cream for the desired consistency.
- Stir in the cooked pancetta and a little minced parsley into the cheese sauce. Taste the sauce, and if you prefer, you can season it with a little fresh cracked black pepper.
- Meanwhile, toss the ravioli into the pot of boiling water, and let it bring back to a gentle boil.
- Continue to cook the ravioli for 3 to 4 minutes, or to your desired tenderness. Do not over boil the ravioli or they will open up and the fillings will fall out into the boiling water.
- Drain and transfer the ravioli back into the pot, transfer the cream sauce to the ravioli, and serve with grated Parmesan cheese on top. Garnish with some freshly minced parsley on top.
Nutrition Information:
Yield:
4 to 6 servingsServing Size:
1 serving ( 4 ravioli)Amount Per Serving: Calories: 401Total Fat: 19.3gCarbohydrates: 36.3gFiber: 4.7gSugar: .1gProtein: 27g
When you say a wedge of Garganzola ( sp) what size in gms or ozs are you using .
Most cheese grocery stores here are 125gms.
Hi James! That’s a good question.
Since the “wedge” I purchased was larger than most gourmet shops will sell, I used only half of it, which was about 4-ounces, and about 120 to 125 grams.
I will go in and edit that on my recipe, so it will help others. Thanks so much, James… Enjoy this recipe! It is a definite winner!
Gorgonzola and mascarpone – what a combo! I’ll bet this is outstanding.
Thank you, Jeff! This dish turned out fabulous! It’s definitely restaurant-worthy and I hope you will give it a try. Have a great day! 🙂