Description
A rich and creamy sauce that perfectly complements the sweetness of butternut squash ravioli, combining savory, nutty, and slightly tangy flavors.
Ingredients
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- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
- 1/4 cup vegetable broth (or chicken broth)
Instructions
- In a large skillet over medium heat, melt the butter with the olive oil.
- Add the garlic, shallot, and red pepper flakes (if using). Sauté until fragrant, about 2 minutes.
- Pour in the vegetable broth and bring to a simmer, allowing it to reduce slightly, about 3 minutes.
- Stir in the heavy cream and reduce the heat to low. Let it simmer gently for 3-4 minutes.
- Add the Parmesan cheese, nutmeg, and sage. Stir until the cheese is melted and the sauce thickens slightly.
- Season with salt and black pepper to taste.
- Remove from heat and serve over cooked butternut squash ravioli.
Notes
- Use freshly grated Parmesan for the best flavor and smooth texture.
- You can substitute sage with thyme for a different herbal note.
- To make it vegan, replace butter with vegan butter, cream with coconut cream, and use nutritional yeast instead of Parmesan.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 2g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 35mg