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 salty flavors, these ravioli will explode in your mouth with every forkful.
How I Came Up With 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.
These past few weeks, my husband and I have been binging on Netflix, watching Outlander, Emily in Paris, along with a few others, including a few late-night cooking shows.
One evening, we came across an unknown Italian chef from Italy who was making his signature pasta dish at his restaurant. He made his cream sauce with these 4 ingredients, mascarpone cheese, sweet gorgonzola cheese, sauteed diced pancetta, and heavy cream.
Since then, my husband has been asking me to make that dish for him.
So, I finally got around to making it, only I wanted to try it out using butternut squash ravioli instead of pappardelle pasta.
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! …what a discovery! This dish turned out FANTASTIC!!
SO tasty and exquisite in every way!!
Better than we could have ever expected!
Loaded with complex flavors, this Butternut Squash Ravioli is positively delicious with this creamy cheese 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 sauteed 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.
And you can’t mess up this one either! 🙂
Best of all, the flavors will explode in your mouth with every bite!
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
Three Easy Steps to make this dish!
1. First, saute the pancetta in a skillet. Then drain all the excess fat and oil, and set it aside.
2. Next, 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. 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!!
More Ravioli and Comfort Food…
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
- 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
- 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.
Yield:4 to 6 servings
Serving Size:1 serving ( 4 ravioli)
Amount Per Serving: Calories: 401Total Fat: 19.3gCarbohydrates: 36.3gFiber: 4.7gSugar: .1gProtein: 27g
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Thanks for stopping by!
xo Anna and Liz