Pumpkin Ravioli with Sausage and Butternut Squash in Creamy Parmesan Sauce

Fall Harvest Ravioli Skillet With Sausage and Butternut Squash

Pumpkin or butternut squash ravioli, Italian sausage, and diced butternut squash make a satisfying fall dinner with little hands-on work. The squash gets a brief head start in the microwave, then finishes in the skillet while the sausage browns. A small amount of broth, cream, and Parmesan becomes the sauce; the cooked ravioli goes in last so it stays intact.

This is a one-skillet sauce and filling, though the ravioli is boiled separately. That extra pot is worth using: refrigerated ravioli cooks quickly in water, and you can fold it into the finished sauce without stirring it through a crowded pan while it is still raw.

Fall Harvest Ravioli Skillet Recipe

Yield: 4 servings
Prep time: About 15 minutes
Cook time: About 20 minutes, depending on the ravioli and squash
Total time: About 35 minutes
Course: Main dish
Cuisine: Italian-inspired

Equipment

• Large skillet
• Large pot for the ravioli
• Microwave-safe bowl and cover
• Slotted spoon
• Colander or spider strainer

Ingredients

• 1½ cups peeled butternut squash, cut into roughly ½-inch cubes
• 1 tablespoon olive oil
• 1 pound sweet or hot Italian sausage, casings removed if using links
• ½ cup finely chopped yellow onion
• 3 garlic cloves, minced
• 1 tablespoon chopped fresh sage or rosemary
• ½ cup chicken broth
• ½ cup heavy cream
• ⅓ cup freshly grated Parmesan cheese, plus more for serving
• 2 packages refrigerated pumpkin or butternut squash ravioli, 9 ounces each
• Salt and freshly ground black pepper, to taste

Instructions

1. Give the squash a head start. Put the diced butternut squash in a microwave-safe bowl with a small splash of water. Cover loosely and microwave for 3 to 4 minutes, until the cubes have begun to soften but still hold their shape. Drain any remaining water. If you prefer to roast the squash, spread it on a baking sheet and roast at 400°F (205°C) until it begins to soften, about 15 minutes; allow extra time for the oven to heat.

2. Brown the sausage. Heat the olive oil in a large skillet over medium-high heat. Add the sausage and break it into bite-size pieces. Cook, stirring occasionally, until browned and cooked through, about 5 to 7 minutes. Ground sausage should reach 160°F (71°C). Transfer it to a plate with a slotted spoon, leaving a little fat in the skillet. If the pan contains more than a thin coating of fat, spoon off the excess.

3. Cook the onion and squash. Add the onion and pre-softened squash to the skillet. Cook over medium heat for about 4 to 5 minutes, stirring occasionally, until the onion softens and the squash is tender. Some cubes may develop golden edges, but don’t keep cooking solely to brown them if they are already soft. Add the garlic and sage or rosemary; stir for about 1 minute.

4. Make the sauce. Pour in the chicken broth and scrape the browned bits from the bottom of the skillet. Add the cream and bring the mixture to a gentle simmer. Cook for about 3 minutes, then reduce the heat to low and stir in the Parmesan until melted. Avoid a hard boil after adding the cheese.

5. Cook the ravioli. While the sauce simmers, boil the ravioli in salted water according to the package directions. Cooking time varies by brand and filling, so use the package instructions rather than relying on whether the ravioli floats. Before draining, reserve about ¼ cup of the cooking water. Drain the ravioli gently.

6. Finish in the skillet. Return the sausage to the sauce and stir until heated through. Add the ravioli and fold it in with a broad spoon or spatula, taking care not to tear the pasta. If the sauce is too thick to coat the ravioli, add reserved cooking water a tablespoon at a time. Taste before adding salt, since the sausage, broth, and Parmesan may already provide plenty. Finish with black pepper and extra Parmesan.

Getting the Squash and Ravioli Right

The diced squash needs more cooking than refrigerated ravioli, which is why it goes into the skillet first. Cutting it into roughly ½-inch cubes helps it soften during the short microwave step and finish alongside the onion. Larger pieces may still be firm when the sauce is ready. Check a cube with a fork before adding the broth; it should be tender enough to eat.

Microwaving is the quickest way to prepare the squash for this recipe. Roasting works too and can give the cubes browned edges, but it adds oven preheating and baking-sheet cleanup. If you roast it, watch the squash during its time in the skillet. Already-tender cubes need only enough time to warm through with the onion.

Refrigerated ravioli is delicate, especially after boiling. Keep the water at the level recommended on the package, drain without shaking the colander vigorously, and fold the pasta into the sauce only after the sausage has been returned to the pan. A wide skillet gives the ravioli room to move without piling up. If your skillet is small, combine everything in two batches or spoon the sauce over the ravioli on serving plates.

The sauce should be creamy enough to cling to the pasta, not so thick that it sits in clumps. Parmesan thickens it as it melts, and it may thicken further while the skillet stands. The reserved pasta water lets you adjust the texture without adding more cream. Start with a tablespoon, fold gently, and add more only if needed.

Ingredient Choices and Practical Substitutions

Pumpkin ravioli and butternut squash ravioli both suit the sausage and sage. Their fillings vary: some are mildly sweet, while others contain more cheese or seasoning. A sweeter ravioli pairs especially well with hot Italian sausage or a generous grind of black pepper. Sweet Italian sausage gives the dish a milder flavor. Either choice works with the same cooking method.

Fresh sage is a natural match for squash and sausage. Rosemary has a stronger, woodier flavor, so chop it finely and use a little less if you prefer a lighter herbal note. The herbs go in with the garlic near the end of the sauté, where they can flavor the pan without spending several minutes over high heat.

Heavy cream makes the sauce richer and more forgiving when the Parmesan is stirred in. Half-and-half can be used for a lighter sauce, but keep the heat low once it is added and expect a thinner result. Freshly grated Parmesan generally melts more readily than pre-shredded cheese. If the sauce looks too thick after the ravioli goes in, use the reserved cooking water rather than turning up the heat.

Chicken broth adds liquid and helps lift the browned sausage bits from the skillet. A low-sodium broth gives you more control over the final seasoning. Vegetable broth is a workable substitute, though the sausage still makes the dish meat-based. If using sausage in links, remove the casings before cooking so the meat can be broken into small pieces that distribute through the ravioli.

Serving and Storing Leftovers

Serve the skillet as soon as the ravioli is coated and heated through. The sauce will continue to thicken as it cools, and prolonged stirring can split the pasta. A little extra Parmesan at the table is enough; the dish already contains squash, sausage, and a substantial sauce.

Refrigerate leftovers promptly in a covered container and use them within 3 to 4 days. Reheat gently in a skillet or microwave until hot throughout, adding a splash of water or broth if the sauce has thickened. Stir as little as possible to keep the ravioli intact.

For the best texture, cook the squash until tender, keep the cream sauce at a gentle simmer, and add the ravioli only at the end. Those small timing choices let the squash remain distinct, the sausage stay savory, and the pasta reach the table without falling apart.