Butternut Squash Ravioli with Maple Cream Sauce

I created this Maple Cream Sauce for the fresh Butternut Squash Ravioli I just purchased from one of my favorite markets, Russo’s in Watertown, MA. Bring on the Butternut Squash Ravioli with Maple Cream Sauce.

Russos Watertown MA | afoodieaffair.com

I’ve reposted this recipe as I made this recipe recently, and updated the pictures. This recipe is as good today as it was when I posted in 2013. If you are looking for a perfect recipe for Fall, serve this Maple Cream Sauce with your favorite Butternut Squash or Pumpkin Ravioli. Just don’t let anyone see you looking the plate!

Russo’s is a really neat market that has loads of produce, and an especially great amount of Asian produce, imported Cold Cuts (I can’t even count the number of Prosciutto varieties they have), their own baked cold cuts (their Roast Beef is incredible), cheeses, home-made pasta, flowers, breads, meats, chicken and dairy, bakery, pies,plants and most importantly, the Vantia canned tomatoes I swear are the only ones I can use.

Russos Watertown MA | afoodieaffair.com

On todays trip, I purchased the Butternut Ravioli, some Bok Choy and fresh bean sprouts (hence the stir fry on this weeks menu), an Apple Crumb Pie, 2 lbs. of their own Roast Beef sliced super thin, some Plum Tomatoes and Imported Asiago cheese (for today’s Tomato Soup), some Bell & Evans Chicken, Coconut Macaroons, and more cans of my favorite Vantia canned tomatoes (the real reason for the trip), to name a few.

Russos Watertown MA \ afoodieaffair.com
I had posted this recipe quite some time ago, but never put a picture because I have trouble with white on white on white pictures (white ravioli, white sauce, white plate)! However, this sauce is so delicious, it deserves another try with the pictures. I don’t think they’re much better, but hopefully you get the idea. This sauce is so “Fall”, it’s not funny. The flavors of Maple and Cinnamon and a touch of Nutmeg scream Autumn, falling leaves and sweaters. I used my Alligator Dicer to finely dice the onions. This is one recipe you don’t want big chunks of onions.


My cousin Denise makes this sauce and swears she licks the plate every time she makes this sauce! Its is delicious and EASY! I even dipped my grilled chicken in it, it’s that good! A perfect blend of savory and sweet.

Butternut Squash Ravioli with Maple Cream Sauce

Print Recipe
Serves: 4 Cooking Time: 10 minutes

Ingredients

  • 2 Tbsp. Butter
  • Half a small onion, very finely diced
  • 1 c. Heavy Cream
  • 1-2 Tbsp Real Maple Syrup
  • 1/2 tsp Cinnamon
  • Pinch Nutme

Instructions

1

Melt butter in a 10" saute pan on medium heat.

2

Add onion and saute until soft.

3

Add cream (make sure to warm a little in microwave), maple syrup, cinnamon & nutmeg and cook on medium to medium low until reduced and thickened. Do not boil as cream may curdle and look terrible. Have patience and let it heat slowly.

4

Let cool slightly off heat.

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37 Comments

  • Reply
    Beth
    September 9, 2016 at 10:05 pm

    This is a yummy recipe.
    I didn’t have cream and used 2% milk instead.
    Then I thickened the sauce by adding 1/2 tablespoon of flour to the butter.

    • Reply
      Sandie
      October 22, 2016 at 6:57 pm

      Good Job. A true cook knows how to improvise And you did it exactly right! We don’t always have the ingredients and if you’re like me, dont want to run out for them. There’s always an alternative and you hit the nail on the head! Good job!

  • Reply
    Pamela Berg
    October 9, 2016 at 11:24 am

    Loved this recipe. I wasn’t sure how the onions and the maple syrup would work together, but somehow it does. I served it over Trader Joe’s Pumpkin Ravioli.

    • Reply
      Sandie
      October 22, 2016 at 6:55 pm

      This is so good Pamela. Especially at this time of year! Hope you enjoyed it as much as I did!

  • Reply
    Diane smith
    December 23, 2016 at 8:28 pm

    How much ravioli do you need for this recipe?

    • Reply
      Sandie
      December 26, 2016 at 8:38 am

      Hi Diane, There really is no set amount. The sauce makes quite a bit and it is not meant to drench the ravioli.

  • Reply
    Susan
    December 29, 2016 at 8:53 pm

    I am unfortunately allergic to onions. I know, right? I am always improvising to add a boost to the flavor profile when omitting onion. I wilted spinach with lemon vinaigrette (it has a bit of dijon) and dried cranberries, topped it with butternut squash ravioli and whisked some into dijon to the maple cream sauce and topped the entire thing with some pine nuts and grated parmesan…. Serious yum!

    • Reply
      Sandie
      January 13, 2017 at 10:12 am

      Susan, that’s what cooking’s all about! Glad you found a variation! Enjoy!

    • Reply
      Alice
      October 22, 2017 at 5:01 pm

      Hi Sandie,
      My daughter is allergic to onions as well as garlic. She is always looking for alternatives as well. She found that leeks can be used in place of the onions and the flavoring is similar. So when she comes to visit, I make sure I have a supply of leeks on hand to substitute in my recipes for onions.

      • Reply
        Sandie
        October 24, 2017 at 6:02 pm

        Alice, That is definitely a good alternative! You can also eliminate the garlic! Enjoy!

    • Reply
      Alice
      October 22, 2017 at 5:04 pm

      Hi Susan,
      I accidently replied to Sandie instead of you. Anyway, my daughter is allergic to onions as well as garlic. She is always looking for alternatives as well. She found that leeks can be used in place of the onions and the flavoring is similar. So when she comes to visit, I make sure I have a supply of leeks on hand to substitute in my recipes for onions.

      • Reply
        Sandie
        October 24, 2017 at 6:02 pm

        Alice, That is definitely a good alternative! You can also eliminate the garlic! Enjoy!

  • Reply
    Holly S
    January 6, 2017 at 6:29 pm

    Just had this on Trader Joes”s Butternut Squash ravioli. As my husband says this is a keeper and I fully agree.

    • Reply
      Sandie
      January 13, 2017 at 10:14 am

      Holly, so glad you loved. I love Butternut Squash ravioli, so really enjoy it as well!

  • Reply
    Mary S
    January 9, 2017 at 10:36 pm

    Thanks so much for the recipe!
    Does anyone happen to know how much sauce it typically makes?

    • Reply
      Sandie
      January 13, 2017 at 10:16 am

      Hi Mary, I haven’t made in a while but probably enough for 2 generous portions. What’s great about this recipe is, you can add a little more of the ingredients if you need more sauce!

  • Reply
    Jim
    January 12, 2017 at 10:16 am

    Good plug for Russo’s but there service remains to be desired!

    • Reply
      Sandie
      January 13, 2017 at 10:18 am

      Hi Jim,
      I’ve never really experienced a lack of service. Most of the goods they sell are self serve except for the deli, prepared food and bakery. They have an awesome variety of Asian produce!

  • Reply
    kevin
    September 14, 2017 at 8:02 am

    Another nice touch to this recipe and also garnish is to fry Sage leaves till crispy and then place the whole leaves on top.. they add a great texture and flavor.. careful they are delicate

    • Reply
      Sandie
      October 7, 2017 at 11:05 am

      Thanks Kevin! What a terrific idea!

  • Reply
    Tracy
    September 25, 2017 at 5:08 pm

    I made this today and I am in heaven!!!!!!

    • Reply
      Sandie
      October 7, 2017 at 11:04 am

      Thanks Tracy! This sauce defines Autumn!

  • Reply
    Diane D
    September 26, 2017 at 8:47 pm

    I’ve made this a couple of times and added a handful of finely chopped walnuts and craisins. It takes only a few minutes to prepare, but still impresses your family and guests.

    • Reply
      Sandie
      October 7, 2017 at 11:04 am

      Thanks Diane, I have had so many compliments on this sauce! Its funny, because I wanted a sauce for my Butternut Squash Ravioli, and threw some ingredients together. If you do something like this, just don’t forget to write the ingredients down, so when it comes out yummy, you can recreate it!

  • Reply
    Allen Swan
    October 17, 2017 at 9:01 pm

    I found that the only things I had in the pantry were the ingredients listed here except nut Meg. I made it quick and painless lady and it was awesome. Thank you so very much. That maple cream could even of been something over a breakfast meal it was so good.

    • Reply
      Sandie
      October 24, 2017 at 6:00 pm

      So glad you loved it Allen. It is sinfully good!

  • Reply
    Jennifer Gibbons
    November 4, 2017 at 8:27 am

    This turned out delicious, I tbs of maple syrup was plenty sweet for me and added a little bit of crumbled bacon to help balance the sweetness. Wow sooo good. Definitely making this again!!

    • Reply
      Sandie
      January 11, 2018 at 5:11 pm

      Great idea! Maple and bacon…an awesome combo!

  • Reply
    Heatherzilla
    November 11, 2017 at 9:49 pm

    This is an excellent recipe. I’ve added sage to a similar recipe before and this time I added a pinch of rosemary. Very easy and I substituted 1/2 and 1/2 and it was delicious. Thanks for sharing!

    • Reply
      Sandie
      January 11, 2018 at 5:10 pm

      That sounds delicious!

  • Reply
    Ashley Zuniga
    December 16, 2017 at 10:32 am

    Has anyone made this using a syrup like “log cabin” or Aunt jamima, instead of purchasing real maple syrup just for this recipe? I’m just curious if that would work similarly in this recipe?!

    • Reply
      Sandie
      January 11, 2018 at 5:09 pm

      You certainly could Ashley. You just want the Maple flavor.

  • Reply
    Elizabeth
    January 26, 2018 at 10:33 pm

    Hi Sandie, I know this post is old, but I’m hoping you still get notifications because I have a question / problem with the recipe and could use some advice!
    So, my husband & I LOVE to cook Butternut Squash Ravioli anytime it becomes available, which for us here in Northern Maine is not often!!
    I had been using a basic (VERY basic) white sauce for many years, and I’ve incorporated various herbs into the white sauce to give it some flavor.
    I was BEYOND excited when I found this recipe for the Maple Cream Sauce, and I miraculously I had each & every ingredient on hand, so I decided to surprise my husband tonight by making this!
    Unfortunately, somewhere I messed up … and I’m not quite sure how or why.
    An ideal white cream sauce for Butternut Squash Ravioli should be somewhat thin, definitely not thick or heavy and just as you mentioned in a prior comment to another write-in, the amount of sauce to be used is not intended to drown the raviolis, but rather just coat them and add that extra yummy kick! And, in the picture you provided, you nailed the sauce perfectly!!
    Sooooo …. what happened with the turn out of mine tonight??
    My sauce came out very thick and even though my onions were SUPER SOFT and sliced/diced so small & so thin you could see though them, it was almost as if the sauce clung to each & every one of them, creating a weird “lumpy” texture …. almost like Tapioca .. yikes! The sauce itself as I said, was ridiculously thick and heavy. The FLAVOR however was TO DIE FOR!!!
    I know the obvious simple solution to the thickness is to add more cream, but I’m wondering if it would still create a heavy, ‘lumpy’, thick result? I look at your photo of your sauce and it sincerely looks like the PERFECT everything….but somehow I managed to completely mess it up … except the flavor part … OH MY LORD it was phenomenal!!! The one thing I thought of AFTERWARDS was that perhaps I could add more cream to thin it out a bit AND perhaps strain the onions and then spoon the smooth creamy heavenly sauce (with the onions strained out) over the Raviolis? I would greatly appreciate your input! Thank You!!

    • Reply
      Sandie
      February 4, 2018 at 9:16 am

      Hi Elizabeth, Did the sauce separate, or was just a little thicker than you like? If it separated, it could be because whenever you add cold cream to a hot pan it could separate. Best to temper your cream before adding to your dish. You could do that by microwaving slightly to bring the temp up a bit, or if you have hot liquid your adding the cream to, add a little of the hot liquid to the cold cream. The point is to warm the cold cream before adding to the hot mixture or pan. If its just that the sauce is too thick, add more cream to thin. You could strain the onions out if you don’t want to see them in the dish, but I wouldn’t eliminate them entirely…they bring some unbelievable and necessary flavor to the dish. Either way, you are correct, this sauce tastes super delicious!

  • Reply
    Rose
    January 30, 2018 at 7:32 pm

    I tried the ravioli and sauce at a restaurant off my friends plate. But it was made with sea scallops. What meat/seasoning can I pair with the ravioli that isn’t seafood or pork (because I don’t like either haha).

    • Reply
      Sandie
      February 4, 2018 at 9:07 am

      Well I would pair with pork because it pairs well with Maple. Although I will tell you everything goes well with a really good steak in my opinion!

  • Reply
    Sarah
    February 12, 2018 at 5:48 pm

    Does anyone have any suggestions of what i can pair with this dish that is vegetarian friendly? Its beautiful but because its so rich i cant eat enough to make a full meal out of it.

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