Butternut Squash Ravioli Sauce (Print-Friendly Version)

Creamy, savory sauce with sage and Parmesan, enhancing butternut squash ravioli in just 20 minutes.

# Ingredients:

→ Sauce Base

01 - 30 grams unsalted butter
02 - 30 millilitres olive oil
03 - 2 cloves garlic, minced
04 - 1 small shallot, finely chopped
05 - 0.25 teaspoon crushed red pepper flakes (optional)

→ Creamy Components

06 - 120 millilitres heavy cream
07 - 25 grams Parmesan cheese, freshly grated

→ Seasoning

08 - 0.25 teaspoon ground nutmeg
09 - Salt, to taste
10 - Black pepper, to taste

→ Herbs and Liquids

11 - 1 tablespoon fresh sage, chopped or 1 teaspoon dried sage
12 - 60 millilitres vegetable broth or chicken broth

# Steps:

01 - Heat unsalted butter and olive oil in a large skillet over medium heat until the butter foams.
02 - Add minced garlic, finely chopped shallot, and optional crushed red pepper flakes. Sauté for approximately 2 minutes until fragrant.
03 - Pour in vegetable or chicken broth and bring to a simmer. Reduce the liquid slightly over 3 minutes.
04 - Lower the heat. Stir in heavy cream and allow the mixture to gently simmer for 3 to 4 minutes, avoiding boiling.
05 - Blend in Parmesan cheese, ground nutmeg, and chopped sage. Stir continuously until cheese melts and the sauce thickens.
06 - Season to taste with salt and black pepper. Remove from heat and serve hot over cooked butternut squash ravioli.

# Notes & Tips:

01 - For optimal flavor and texture, use freshly grated Parmesan cheese.
02 - Thyme can be used as an alternative to sage for a different aromatic profile.
03 - For a vegan version, substitute dairy with plant-based alternatives and use nutritional yeast instead of Parmesan.

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