Ultimate fall comfort food! Tender butternut squash ravioli cloaked in rich marsala cream sauce with caramelized onions, dried cranberries and fresh sage.
- 2 tablespoon extra virgin olive oil, divided
- 1 tablespoon unsalted butter
- 1 vadalia or 2 small yellow onions, cut in half-moon sliced
- 1 teaspoon kosher salt
- 1 garlic clove, minced
- 1/4 cup marsala wine
- 1 teaspoon all purpose flour
- 3/4 cup heavy cream
- 3 tablespoons dried cranberries
- optional: 3 sage leaves, thinly cut
- fresh ground black pepper, to taste
- 8.8-ounce package butternut squash ravioli, we like the Trader Joe’s brand
- Make the onions: In a large skillet, melt the butter with 1 tablespoon olive oil over medium-high heat. Add the onions to the pan and sprinkle with salt. Reduce heat to low after 5 minutes. Cook 30-35 minutes, stirring occasionally. Onions should be a dark brown, amber color.
- Cook the pasta: Bring salted water to a boil in a large pot of water, cook for 3 to 4 minutes and drain.
- Build the sauce: Heat the remaining 1 tablespoon of olive oil in a medium sauté pan over medium-high heat. Cook the garlic until fragrant and just slightly browned. Add the marsala wine and whisk in the flour. Once the sauce starts to thicken, about 1 minute, add heavy cream, dried cranberries and caramelized onion. Over low heat add the ravioli and simmer for 2 to 3 minutes until the sauce is thick and pasta is well coated.
- Make it pretty: Turn off heat and sauté with sage or plate the pasta and garnish with the sage for a vibrant pop of color.
- If serving this as an entree, this recipe will serve two. If serving it as a side dish, this recipe will yield 4 servings. Nutrition facts below are based on a 4 serving yield.
- Category: Pasta
- Cuisine: Italian
Keywords: marsala cream sauce, fall pasta dishes, fall comfort food, cooking with marsala wine