5-Ingredient Butternut Squash Ravioli With Cream Sauce
This butternut squash ravioli with cream sauce is an easy 5-ingredient fall dinner that comes together in under 30 minutes! It’s a lightened up creamy garlicky pasta made using half & half instead of heavy cream to cut down on the calories and fat, without sacrificing flavor.
⏰ TIME: 25 mins
🤑TOTAL COST: $8.58 ($2.15/serving)
🎃 5 INGREDIENTS
The following text may contain Amazon affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases made through links on this post at no additional cost to you.
Autumn is officially here! Yes it’s still 80 degrees during the day here, but that is not stopping me from making all the cozy fall comfort foods 😬
Although I love pumpkin flavored everything during fall – like these delicious pumpkin protein pancakes – I’m trying to incorporate more squash recipes into my fall meal rotation.
I saw frozen butternut squash ravioli at Walmart a few weeks ago, which inspired me to try this easy & simple creamy ravioli recipe that I’m sharing with you today!
🍝 Want more pasta recipes? Here’s 35 easy pasta recipes you can make with 5 ingredients or less!
While I love a creamy bowl of pasta, I don’t love all the calories and unhealthy fats in it. This recipe is a lighter version that uses half & half and olive oil instead of heavy cream or butter, so you can still get your creamy pasta fix without the guilt!
You just need 5 ingredients to make this simple pasta dish. It’s ready in less than 30 minutes, which is perfect for busy fall nights when you just need to get dinner on the table ASAP.
🍂🍁 More 5-Ingredient Fall Recipes
- 3-Ingredient Pumpkin Protein Pancakes
- Butternut Squash Ravioli With Cream Sauce
- Creamy Soup Recipes
- High Protein Fall Dinners
- Pumpkin Banana Chocolate Chip Bread
- Spooky Halloween Party Food Ideas
- Spooky Halloween Desserts
- Thanksgiving & Holiday Side Dishes
- White Chicken Chili with Salsa Verde
Why You’ll Love This Recipe
🍝 This creamy butternut squash ravioli pasta is:
- Made with just 5 ingredients
- Ready in under 30 minutes
- Vegetarian
- Made without heavy cream
- Perfect for meal prep
- Freezer-friendly
Ingredients & Substitutions
- Butternut squash ravioli: I used the BetterGoods butternut squash ravioli from Walmart for this recipe. I’ve also seen butternut squash ravioli at Trader Joe’s. You can also use cheese ravioli or pumpkin ravioli instead. Really any ravioli flavor works! Fresh and frozen ravioli will both work for this recipe.
- Half & half: A lighter alternative to heavy cream that still makes the pasta rich & creamy.
- Shredded Parmesan cheese: Makes the pasta cheesy, delish, and also helps to thicken the sauce. I used shredded cheese, but you could use grated parm if that’s what you have.
- Olive oil: For sautéing the garlic and give the pasta some extra flavor. You can use butter instead if you want a richer flavor.
- Garlic: I used 4 cloves of garlic, but you can use more or less depending on your preference.
📌 OPTIONAL INGREDIENTS: Add even more fall flavor by frying some sage leaves in olive oil, then mixing it in with the pasta sauce. You can top the pasta with red chili flakes to add spice and heat. Add Italian sausage, meatballs, or shredded chicken for protein.
Equipment You’ll Need
The following text may contain Amazon affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases made through links on this post at no additional cost to you.
The product links above are affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases made through these links at no additional cost to you.
- Large pot – for boiling pasta. This large pasta pot with a built-in strainer makes cooking pasta super easy!
- Deep skillet – you’ll make your sauce in this skillet, then add the pasta once the sauce is ready. You want to make sure your skillet is deep enough to hold everything. I love my T-fal saute pan for recipes like this.
- Measuring cups & spoons – you guys know I love my KitchenAid measuring cups + spoons for this one!
✨ 🍁 Check out my post on 20 fall baking essentials to make your holiday baking a breeze. They also make great holiday gifts!
How to Make Butternut Squash Ravioli with Cream Sauce
Storage Instructions
- Meal Prep: Make the entire recipe as written, then separate into single-serve portions before storing in the fridge or freezer. Get my full meal prep guide here!
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended — the cream sauce may separate once thawed.
- Reheating: Reheat in a skillet on the stovetop, or in the microwave using a microwave-safe dish. The sauce thickens as it cools, so you’ll likely have to add a splash of milk or half & half to loosen the sauce when reheating.
The Printable Recipe Card
5-Ingredient Butternut squash Ravioli With Cream Sauce
Equipment
- Large pot for boiling pasta
- Deep skillet
- Measuring cups & spoons
Ingredients
- 18 oz butternut squash ravioli frozen or fresh
- 1 ½ cups half & half
- 2 tbsp olive oil
- 4 cloves garlic minced
- ½ cup shredded parmesan cheese
Pantry staples
- Salt & pepper to taste
Instructions
- Cook the ravioli: Bring a large pot of salted water to a boil. Cook the butternut squash ravioli according to package directions. Reserve about ½ cup of pasta water. Drain the pasta and set aside.
- Make the garlic cream sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1–2 minutes, stirring frequently, until light brown and fragrant.
- Reduce heat to low-medium. Slowly pour in half & half into the skillet, stirring to combine with the garlic and oil. Simmer gently for 3–4 minutes, until warmed through. The sauce should start to bubble and thicken just a little bit.
- Add in the shredded Parmesan cheese. Stir until the cheese has melted and the sauce thickens slightly. Add black pepper and mix until combined. You can also add salt if desired.
- Add ravioli to the cream sauce: Add the cooked ravioli to the skillet with the garlic cream sauce, tossing gently to coat.
- Serve and enjoy! Sprinkle a little extra parmesan cheese on top if desired. Serve immediately.
Notes
- Make sure to watch the pasta sauce closely and stir frequently while it’s cooking! I recommend cooking it on low-medium heat to prevent the sauce from curdling. If the sauce becomes too thick, add a few tablespoons of reserved pasta water.
- The parmesan cheese will thicken the sauce. You can add more cheese if you prefer, but make sure to balance it out by adding a little bit of reserved pasta water to prevent the sauce from becoming too thick.
- Add some veggies: Baby spinach or even a handful of peas would work well in this dish!
- Add some protein: Diced Italian sausage, cooked sausage crumbles, meatballs, or even some shredded chicken are great ways to add some protein to this dish!
🍂🍁 More 5-Ingredient Fall Recipes
