Butternut Squash Ravioli Sauce With Mama Rosie’s

Another Mama Rosie’s Recipe? Goodie!

I’ve had the pleasure of partnering with Mama Rosie’s again! This time around, I tried out Mama Rosie’s butternut squash ravioli, which totally fits the flavor profile of the holiday season. At first, I struggled to decide on what sauce should go with this. Marinara and alfredo were definitely a no-go. And while butter would probably be delicious, this seasonal meal deserved more sustenance and flare. Ultimately, I decided to make a sauce that matched the filling, a butternut squash ravioli sauce.

The Sauce & Process

I knew I needed to boil and purée butternut squash for the foundation of the butternut squash ravioli sauce (naturally). However, there was one main obstacle; I only had a single-serve blender for my morning protein shakes! This blender was definitely not big enough to efficiently handle a food processing job, but I made do. To work around it, I used my new hand mixer (literally just got this for Thanksgiving this year), and then transferred that into the single-serve blender a couple of times. If you watched my Instagram reel, you’ll see that interesting work-around process – call it ingenuity! If you have a large blender or food processor, your process will be a lot simpler! With that in mind, I’ve made the recipe below based on the premise of having a larger blender to go with the simplified process.

Side note: I just added this NutriBullet blender to our wedding registry. It seems perfect for beginner food processing jobs!

Anyways, let’s hop into the recipe for the butternut squash ravioli sauce! (For the ravioli part, simply follow the directions on the bag to boil.)

Butternut Squash Ravioli Sauce with Mama Rosie’s

A creamy, homemade sauce for butternut squash ravioli – topped with pumpkin seeds and seasonal flare!

Print Recipe Pin Recipe

Course Dinner, Lunch, Main Course

Cuisine American, Italian

Servings 8

Equipment

• 1 Large Pot
• 1 Large Blender or Food Processor
• 1 Cutting Board
• Knives/Utensils
• 1 Small Bowl
• 1 Colander
• 1 Large Lidded Pan

Ingredients

  

• 1/2 Butternut Squash I buy the butternut squash half that is already peeled and de-seeded. Makes it way easier!
• 1 Cup Almond Milk (Unsweetened, Original) You can also use regular milk. Heavy cream really isn't needed here. It came out SO creamy!
• 1 Tablespoon Ground Nutmeg
• 1 Tablespoon Ground Pepper
• 1/4 Stick Unsalted Butter
• 1 Bag Pumpkin Seeds Just need a sprinkle of the seeds and cheese for garnish!
• 1 Bag Sprinkled Parmesan Cheese

Instructions

 

• Fill the large pot with water and bring to a boil.
• Chop the butternut squash into chunks and add to pot.
• Boil under tender and easily pierced with a fork. (This may be about 20 minutes, but can vary).
• Once tender, drain the butternut squash into the colander and let it cool.
• Melt the butter in the microwave using a small bowl.
• Once the butternut squash is cooled, place the butternut squash into the large blender. Add the melted butter and almond milk as well. Start small with your splash of milk, and add more as needed.

  *Waiting to cool is important, as placing heat into a blender can be dangerous. (The heat will build up in there and cause an explosion, so be careful dabblers!).
• Blend until creamy! (You will be so amazed and shocked by the creaminess!)
• Once the perfect texture, move into a pan for warming and stir in a few dashes of nutmeg and ground pepper. If too thick, add more milk and/or water. Cover with lid on low heat.
• Once your sauce is hot, serve atop your Mama Rosie's butternut squash ravioli. Garnish with a sprinkle of pumpkin seeds and parmesan cheese.

  *I served the meal with a tasty seasonal salad filled with beets, chopped walnuts, cucumbers, and more pumpkin seeds!
• Mangiare! (Eat!)

Notes

In typical Italian fashion, I don’t measure amounts when I cook. With that in mind, please consider my measurements rough estimates and adjust as needed. A dash, a splash, and a taste here and there is how I do it!

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If you haven’t already seen my other Mama Rosie’s recipe, I’m sharing the link here: Creamy Pesto Parmesan Gnocchi & Crispy Pan-Fried Chicken With Mama Rosie’s. In that recipe post, I share more about what Mama Rosie’s is all about and I whip up another special, homemade sauce to pair with Mama Rosie’s gnocchi. That pesto recipe is Jim and I’s favorite!

This post was sponsored by Mama Rosie’s. Dabble Daybook is a participant in the Amazon Services LLC Associates Program, ShareASale, and LikeToKnowIt, affiliate advertising programs designed to provide a means for sites to earn advertising fees by advertising and linking to products.