Ingredients
Units
Scale
12 Butternut Squash Ravioli
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 nutmeg
Instructions
Boil a large saucepan of salted water. Drop in ravioli and cook according to package or product instructions.
While ravioli is cooking, melt butter in a 10″ saute pan on medium heat.
Add onion and saute until soft.
Add cream (warmed 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. Have patience and let it heat slowly.
Let cool slightly off heat.
Notes
Never add cold cream to hot ingredients. It will most certainly curdle. Warm cream in the microwave until room temperature. Once cream is added never let it boil. Cook on medium low until thickened.