Description
Creamy, cozy Butternut Squash Ravioli with Maple Cream Sauce—sweet, savory, comforting pasta perfect for weeknights or guests.
Ingredients
Scale
For the ravioli and sausage:
- 1 lb Italian sausage (casings removed, if applicable)
- 2 cups baby spinach (about 4 oz)
- 1 tbsp olive oil
- 2 tsp minced garlic
- 1 package butternut squash ravioli
For the maple cream sauce:
- Black pepper, to taste
- 2–3 tbsp pure maple syrup (Grade A amber recommended)
- 1 tsp dried thyme
- Salt, to taste
- 16 fl oz light cream (or half-and-half)
- 3/4 cup shredded cheddar cheese
Instructions
- Cook the Ravioli
Bring a large pot of salted water to a boil. Add the butternut squash ravioli and cook according to package instructions. Drain and set aside. - Brown the Sausage
Heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it into crumbles. Cook until browned and fully cooked through. - Add the Garlic and Spinach
Stir in the minced garlic and cook for 30 seconds. Add the baby spinach and sauté until wilted. Transfer sausage mixture to a plate and keep warm. - Prepare the Maple Cream Sauce
In the same skillet, pour in the light cream. Add maple syrup, dried thyme, salt, and pepper. Simmer gently over medium-low heat for 3–4 minutes. - Melt in the Cheddar
Add shredded cheddar and whisk until melted and smooth. Continue simmering until slightly thickened. - Combine Everything
Add cooked ravioli and sausage mixture back into the skillet. Toss gently to coat in the sauce. - Serve & Enjoy
Plate warm and top with extra black pepper or thyme if desired.
Notes
Use freshly grated cheddar for easier melting.
Taste the maple cream sauce before adding ravioli—adjust sweetness as needed.
A splash of pasta water can help loosen the sauce if it thickens too much.