Butternut squash ravioli with chanterelle mushroom sauce

    This quick and easy chanterelle mushroom sauce is a particular match for my butternut squash ravioli, but you could also enjoy it with many other types of pasta. If you aren't making your own ravioli from scratch, a good quality shop-bought variety will also work a treat.


    Washington, United States
    1 person made this

    Serves: 8 

    • 1 recipe butternut squash ravioli
    • 3 tablespoons extra virgin olive oil
    • 500g chanterelle mushrooms, cleaned and sliced
    • 1 clove garlic, peeled and left whole
    • 1 teaspoon chopped fresh rosemary
    • grated Parmesan cheese, to serve

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

      For the ravioli:

    1. Prepare the butternut squash ravioli according to the recipe. (Alternatively, use fresh shop-bought ravioli.) Reserve a ladleful of the ravioli cooking water before draining to use in the sauce.
    2. For the sauce:

    3. Heat the oil in a large frying pan over medium high heat. Add mushrooms, garlic and rosemary and cook and stir for 5 to 7 minutes, till mushrooms are softened.
    4. Drain the ravioli and add to the frying pan with the mushrooms. Increase heat to high and add reserved cooking water to help bind the sauce. Remove and discard garlic.
    5. Divide ravioli between 8 serving plates and sprinkle with Parmesan. Enjoy straightaway.

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