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 | 🤑 COST: $8.58
🍝 5 INGREDIENTS
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Why You’ll Love This Recipe
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.
🍝 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
Although I love pumpkin flavored everything during fall – like these delicious pumpkin protein pancakes or this easy pumpkin banana chocolate chip bread – 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!
Who doesn’t love a cozy, creamy bowl of pasta?! I sure do! But, I don’t love all the calories and unhealthy fats in it. This recipe is a lightened-up 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’ll 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.
By the way, if you like simple fall recipes like this, make sure to check out my roundup of 25 cozy fall recipes that you can make with 5 ingredients or less!
If you’re on the hunt for easy and delicious fall pasta dinners, check out this 5-ingredient cheesy taco pasta or this 5-ingredient baked squash feta pasta!
🥘 More easy fall dinner recipes:
Ingredients You’ll Need
- Butternut squash ravioli: I used the BetterGoods butternut squash ravioli from Walmart. You can also use cheese ravioli or pumpkin ravioli instead. Fresh and frozen ravioli will both work for this recipe.
- Half & half: A lighter alternative to heavy cream that still gives the sauce a rich, creamy texture.
- Shredded Parmesan cheese: Adds a nutty, cheesy flavor to the recipe and also helps to thicken the pasta 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.
- Garlic: Adds even more flavor to the dish! I used 4 cloves of garlic, but you can use more or less depending on your preference.
📌 OPTIONAL INGREDIENTS: Fry some sage leaves in olive oil to give the pasta an extra boost of flavor. Top with red chili flakes to add spice and heat. Add Italian sausage, meatballs, or shredded chicken for protein. Throw in some spinach at the end for extra nutrients.
SUBSTITUTION IDEAS
📌 Butternut squash ravioli: You can use cheese ravioli, pumpkin ravioli, or any other flavor of ravioli you prefer.
📌 Half and half: Swap for whole milk, but you may have to simmer the sauce for longer or add some extra parmesan cheese to thicken up the sauce. You can also use heavy cream instead for a creamier sauce. I wouldn’t recommend 2% or nonfat milk for this recipe.
📌 Parmesan cheese: I find that parm cheese works the best for this recipe, but you could experiment with shredded asiago, romano, or mozzarella cheese!
📌 Olive oil: Swap olive oil for 4-5 tablespoons of butter. Browning the butter will give your dish a delicious, nutty flavor!
Equipment You’ll Need
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- 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!
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How to Make Butternut Squash Ravioli with Cream Sauce
1. Cook the Ravioli
Bring a large pot of salted water to a boil. Add the butternut squash ravioli and cook according to package directions. Reserve ½ cup pasta water, then drain.
2. Make the cream sauce
While the ravioli is cooking, start making the cream sauce.
In a large deep skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1-2 minutes until light golden brown. Watch closely and stir frequently to make sure the garlic doesn’t burn!
Lower the heat to medium-low. In the same skillet, pour in the half & half and stir until combined with the garlic. Simmer for 4-5 minutes while stirring frequently until the sauce begins to thicken.
Once the sauce starts bubbling, like in the picture above, add in the shredded parmesan cheese. Stir gently until the cheese melts into the sauce. If the sauce seems too thick, add in a few tablespoons of reserved pasta water to loosen it up.
I used 1/2 cup of shredded cheese but you can add more or less depending on your preference. If you use more cheese, you’ll have to add in some extra half & half or pasta water since the cheese thickens up the sauce.
I mixed in some cracked black pepper on top but this is totally optional. You can also add salt if desired.
3. Add pasta to the sauce
Add cooked ravioli into the skillet with the pasta sauce. Gently toss to combine until the ravioli is evenly coated with the garlic cream sauce. Mix carefully to avoid breaking the ravioli! Simmer for another 3 minutes.
4. Serve & enjoy!
Feel free to sprinkle some extra parmesan cheese on top before serving!
Notes & Suggestions
- 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.
- Make a sage brown butter sauce: Instead of olive + garlic, you can brown 4 tbsp of butter and stir in some sage leaves to make a sage brown butter sauce which tastes delish with butternut squash ravioli! Just remember to remove the sage leaves before serving.
- 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!
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.
Frequently Asked Questions
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!
Did you make this recipe? Let me know how it went!
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