What Sauce to Serve with Butternut Squash Ravioli?
The ideal sauce for butternut squash ravioli is one that complements its inherent sweetness and creamy texture. Generally, brown butter sage sauce is a classic and reliable choice, but other excellent options include a light cream sauce with Parmesan or a vibrant pesto.
Understanding the Butternut Squash Ravioli Flavor Profile
Butternut squash ravioli offers a delicate balance of sweetness and earthiness. The pasta itself provides a subtle backdrop, allowing the squash filling to take center stage. To select the right sauce, it’s crucial to consider this flavor profile. A sauce that overwhelms the ravioli or clashes with its natural sweetness will be a disappointing pairing. The best sauces enhance, rather than mask, the ravioli’s flavor.
Classic Brown Butter Sage: A Time-Tested Combination
Brown butter sage sauce is a nearly foolproof choice. The nutty, toasted flavor of the brown butter complements the sweetness of the squash, while the sage adds an earthy, aromatic note that balances the richness. This sauce is relatively easy to make and can be prepared while the ravioli cooks.
Cream-Based Sauces: Luxurious and Rich
A light cream sauce, delicately flavored with Parmesan cheese, is another excellent option. Avoid heavy, overly rich cream sauces that can overpower the ravioli. Instead, opt for a thinner sauce that coats the ravioli without smothering it. A touch of nutmeg can enhance the squash’s flavor, and a sprinkle of toasted pine nuts adds a delightful textural contrast.
Pesto: A Vibrant and Fresh Alternative
While less traditional, pesto can be a surprisingly delightful pairing with butternut squash ravioli. The bright, herbaceous flavors of pesto cut through the richness of the squash, creating a balanced and flavorful dish. However, be mindful of the pesto’s intensity; a lighter pesto, made with less garlic, is generally preferable.
Considerations for Vegetarian and Vegan Diets
For vegetarian diners, all of the above sauces are suitable (check Parmesan cheese for animal rennet). For a vegan option, consider:
- Vegan Brown Butter Sage: Use plant-based butter and carefully brown it to achieve a similar nutty flavor.
- Vegan Cream Sauce: A cashew-based cream sauce can provide a similar richness to dairy-based cream sauces.
- Vegan Pesto: Ensure the pesto is dairy-free by omitting Parmesan cheese or substituting it with nutritional yeast.
Adding Texture and Visual Appeal
Regardless of the sauce you choose, consider adding a garnish to enhance the dish’s texture and visual appeal.
- Toasted pumpkin seeds provide a crunchy counterpoint to the soft ravioli.
- Chopped fresh herbs, such as parsley or chives, add a pop of color and freshness.
- A drizzle of high-quality balsamic glaze can add a touch of sweetness and acidity.
- Grated Parmesan cheese (if not vegan) adds a salty, umami element.
Sauces to Avoid
Avoid sauces that are overly acidic, spicy, or strongly flavored, as they can overwhelm the delicate flavor of the butternut squash ravioli. Tomato-based sauces, for example, are generally not a good pairing. Heavy meat sauces or intensely flavored pestos (such as those with a lot of garlic) are also best avoided.
A Comparison Table of Recommended Sauces
| Sauce | Flavor Profile | Ease of Preparation | Dietary Considerations |
|---|---|---|---|
| Brown Butter Sage | Nutty, earthy, aromatic | Easy | Vegetarian (adaptable) |
| Light Cream Sauce | Rich, creamy, subtly sweet | Medium | Vegetarian (adaptable) |
| Pesto | Bright, herbaceous, fresh | Medium | Vegetarian (adaptable) |
| Maple-Walnut Butter Sauce | Sweet, nutty, rich | Easy | Vegetarian (adaptable) |
Frequently Asked Questions
What if I don’t like sage?
If you dislike sage, you can substitute it with other herbs that complement butternut squash, such as thyme, rosemary, or marjoram. These herbs offer a similar earthy quality without the distinctive flavor of sage. Start with a small amount and taste as you go, adjusting the quantity to your preference.
Can I use pre-made pesto?
Yes, you can use pre-made pesto, but exercise caution. Many store-bought pestos are heavily flavored with garlic and Parmesan cheese, which can overwhelm the butternut squash. Look for a pesto that is labeled “light” or “mild” and taste it before adding it to the ravioli. If it’s too strong, consider diluting it with a little olive oil or cream.
How do I prevent brown butter from burning?
The key to perfect brown butter is constant attention. Use a light-colored pan so you can easily see the browning process. Cook the butter over medium-low heat and stir frequently. As soon as the butter begins to foam and the milk solids turn golden brown, remove the pan from the heat.
What kind of cream should I use for the cream sauce?
For a light cream sauce, heavy cream is recommended, but you can use half-and-half if you prefer a less rich sauce. Avoid using milk, as it may curdle when heated. If using half-and-half, consider adding a small amount of flour or cornstarch to thicken the sauce.
How can I add protein to the dish?
While butternut squash ravioli is not inherently high in protein, you can easily add protein to the dish by incorporating ingredients like pan-seared chicken breast, grilled shrimp, or crumbled sausage alongside the ravioli and sauce. You can also top it with toasted pine nuts or walnuts, which provide both protein and healthy fats.
What wine pairs well with butternut squash ravioli?
A crisp, dry white wine, such as Pinot Grigio or Sauvignon Blanc, pairs well with butternut squash ravioli. The wine’s acidity will cut through the richness of the sauce and complement the sweetness of the squash. Alternatively, a light-bodied red wine, such as Pinot Noir, can also be a good choice.
Can I make the sauce ahead of time?
Some sauces, like brown butter sage, are best made fresh, while others, like cream sauce, can be made a day or two in advance. Store the sauce in an airtight container in the refrigerator and reheat it gently before serving. Add a splash of cream or broth to thin the sauce if necessary.
How do I prevent the ravioli from sticking together while cooking?
To prevent ravioli from sticking together, cook them in a large pot of boiling, salted water. Add the ravioli in batches to avoid overcrowding the pot. Stir them gently with a slotted spoon to prevent them from sticking to the bottom. Cook the ravioli until they float to the surface, which typically takes 3-5 minutes.
What are some alternative nuts to use in the brown butter sauce?
While walnuts are classic, you could experiment with pecans or hazelnuts for a slightly different nutty flavor in your brown butter sauce. Just make sure to toast them lightly before adding them to the sauce.
How can I add spice to the dish?
If you want to add a touch of spice, consider adding a pinch of red pepper flakes to the brown butter sauce or cream sauce. Alternatively, you can drizzle a spicy chili oil over the ravioli before serving. Start with a small amount and add more to taste.
Is it better to use fresh or dried herbs?
Fresh herbs generally offer a brighter, more vibrant flavor than dried herbs. However, dried herbs can be a convenient alternative if fresh herbs are not available. If using dried herbs, use about one-third of the amount called for in the recipe, as dried herbs are more concentrated.
Can I bake the butternut squash ravioli with the sauce?
Yes, you can bake the butternut squash ravioli with the sauce for a casserole-style dish. Toss the cooked ravioli with your chosen sauce and place them in a baking dish. Top with grated cheese (if desired) and bake at 350°F (175°C) for 15-20 minutes, or until the cheese is melted and bubbly. This works particularly well with cream-based sauces.