Indian curry sauce may sound like an unlikely partner to toss with Italian ravioli but the savory, slightly spicy flavor of the cream sauce works wonderfully with sweet butternut squash ravioli. Topped with caramelized butternut squash, crunchy toasted almonds, sweet raisins and green scallions, it’s colorful and delicious.
The warm spices, rich flavors and fresh ingredients in an Indian curry might seem like an unlikely sauce to toss with Italian ravioli but once you taste this pasta dish, it will make you a believer in fusion cooking. Indian curries, with their fragrant aromas and savory flavors, go very well with butternut or pumpkin ravioli. Serve the delicious ravioli with a simple green salad and some toasted flat bread. A glass of Pinot Grigio, Riesling or Gewurztraminer, whose bright acidity and fresh fruit flavors work well with richness of the curried ravioli, would be a nice accompaniment for an enjoyable evening meal.
This quick and easy pasta dish is perfect for a weeknight meal as it uses butternut or pumpkin ravioli from the refrigerated section of your local grocery store and a few other ingredients that you might already have in your kitchen. If you have guests coming for dinner, you could make the sauce and toppings earlier in the day. Just before serving, assemble a salad, warm some bread, reheat the butternut squash and sauce then cook and finish the pasta.
Curried Butternut Squash Ravioli
Serves 2 as a main course, 4 as an appetizer, adjust the recipe accordingly.
- 1 small butternut squash, peeled, seeded and diced
- 1 Tbsp. olive oil
- salt and pepper to taste
- 2 Tbsp. butter
- 1/4 onion, chopped fine
- 2 garlic cloves, minced
- 1 Tbsp. grated fresh ginger
- 4 – 5 tsp. curry powder or to taste (see tips)
- a pinch of cayenne pepper (optional)
- salt and pepper to taste
- 1/2 c. white wine (chicken or vegetable stock may be substituted)
- 1 1/4 c. more or less, heavy cream
- 1/4 c. raisins (plumped in warm water then drained)
- 1/4 c. sliced almonds, toasted
- 2 – 3 scallions (green onions), sliced
- 1 8 oz. pkg. of butternut squash ravioli (refrigerated fresh pasta)
Place squash on a foil or parchment lined baking pan, drizzle with olive oil, season with salt and pepper and toss. Spread in a single layer and bake 10 – 15 minutes, turning halfway through until soft and caramelized.
Heat butter over medium heat in skillet. Add onion, cook until tender. Add garlic, ginger, curry powder, cayenne, salt and pepper, cook, stirring 1 minute. Add white wine, reduce by half then add cream and simmer until slightly thickened. Add half of the raisins, almonds and scallions, cook until warmed through. Taste and adjust the seasonings, if necessary. If the sauce becomes too thick you can thin with a little milk or stock.
While the sauce is simmering, cook the ravioli according to package directions. Using a slotted spoon, transfer the cooked ravioli to the sauce and swirl until well coated. Divide the ravioli between serving plates, top with the remaining raisins, almonds and scallions and serve.
- If butternut squash ravioli are not available, pumpkin, cheese or chicken can be substituted.
- Some curry powders are much spicer than others so I suggest adding your curry powder one teaspoon at a time until you get the taste and spiciness that you want.
- Golden raisins or currents can be substituted for dark raisins.
- The sauce can be made the day ahead, refrigerated and reheated.
Years ago, I saw a pasta dish on a menu at an Italian restaurant called Ravioli Bombay that sounded so unusual that I just had to try it. Remembering that memorable meal I ordered so many years ago inspired me to create this curried butternut squash ravioli. I believe you will enjoy the recipe, whether made for your family or when having guests. All that is needed is a simple green salad and toasted flatbread. It is definitely not the typical ravioli dinner that you might be used to having but my Italian husband declared it a winner.