Butternut Squash Raviolis in Cream Sauce Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: -2 boxes butternut squash raviolis (or pumpkin)
Cream Sauce:
-1/4 cup (1/2 stick) salted butter
-3 cloves garlic, minced
-1 teaspoon dried thyme
-2 to 3 tablespoons flour (or use corn starch to thicken for Gluten free)
-1-1/4 cups half and half
-1-1/4 cups chicken broth (I use chicken bone broth)
-1/2 cup grated Parmesan Cheese
-1 pound mushrooms (crimini or button) - trimmed and slided
-add peas and match stick size carrots (add as much as you like)
|
|
Directions: |
Directions:1. Cook raviolis and set aside
2. Melt the butter in a large skillet and add in the mushrooms, carrots and peas. Season with salt and cook until softened and tender. Add in the garlic and thyme.
3. Make the creamy sauce: sprinkle the flour over the mushrooms/veggies and stir until the veggies are coated. Stir in the half and half and the chicken broth (if you want to use cornstarch - just add a little cornstarch in a tiny bowl and add a little cold water - just enough to dissolve the cornstarch - thicken at end; add by spoonful until desired thickness).
4. Bring the mixture to a simmer and slow the sauce to thicken. Stir in the parmesan cheese and cooked raviolis at end. |
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Butternut Squash Raviolis in Cream Sauce is from