Instant Pot Creamy Butternut Squash Ravioli
This creamy butternut squash ravioli is one of the best Instant Pot pasta recipes to try in the Fall. From start to finish, you only need 40 minutes. And everything comes together in ONE POT!
- 2 tablespoons olive oil
- 3 ½ cups cubed butternut squash (about 1lb)
- 1 shallot, chopped
- 5 cups chicken stock (or vegetable stock)
- 20oz ravioli* (See Note 1)
- 3 fresh sage leaves (or ½ teaspoon dried sage)
- 1 teaspoon salt
- ¼ cup heavy cream
- ½ cup (1oz) freshly grated parmesan cheese
- Set the Instant Pot to sauté and heat olive oil in the pot.
- Add shallot and butternut squash. Sauté for 3 minutes, stirring occasionally.
- Add stock, ravioli, sage and salt.
- Set to Manual, high pressure, 10 minutes.
- Do quick release, so you don’t overcook ravioli.
- Remove the sage leaves.
- Carefully stir everything. It’ll be soupy, but don’t worry. Butternut squash will fall apart and thicken everything, as you stir.
- Stir in cream and Parmesan cheese. Salt and pepper to taste.
- Mix everything and let it sit for 10-15 minutes, covered. The sauce will thicken and be absorbed into ravioli, as it rests.
Note 1: You can use fresh or frozen ravioli here with your favorite filling. I use cheese ravioli for this recipe.
Yield: 6 servings, Serving Size: 1 serving
- Amount Per Serving:
- Calories: 483 Calories
- Total Fat: 22.6g
- Cholesterol: 67.9mg
- Sodium: 1317mg
- Carbohydrates: 51.6g
- Sugar: 6.9g
- Protein: 20.3g
Instant pot pasta is one of my go-to weeknight meals, because it’s a quick and easy comfort meal in ONE POT!
Today we’re having a beautiful autumn pasta with creamy butternut squash sauce. Yeah, that sauce is so luxuriously creamy and so flavorful (butternut squash is the best!).
Generally, butternut squash takes a while to soften, but thanks to our Instant Pot (<- this is the model I have), it cooks into soft creamy sauce in just 10 minutes!!! Yep, it takes the same amount of time as it cooks those ravioli! Crazy, right? And not to worry, pasta isn’t overcooked. Just make sure to do a quick release here.
When pasta with red sauce gets boring, do grab that beautiful butternut squash and make this hearty comfort food in less than 1 hour.
Can I use frozen butternut squash?
Yes, sure you can. Or you can use fresh pre-cut butternut squash from refrigerated section at your grocery store. Or if you plan it ahead, you can peel and cut a fresh butternut squash yourself. That’s what I usually do. Here’s an easy tutorial how to prepare butternut squash.
What kind of ravioli can I use?
You can use fresh or frozen ravioli, filled with whatever filling you like. Buitoni Four Cheese Ravioli is my go-to. I haven’t experimented with dry ravioli though.
Do I need a blender to make the sauce creamy and smooth?
No, you don’t need a blender. The squash softens and falls apart on its own, creating mostly smooth sauce. When you first take the lid off, you’ll notice very soupy chunky concoction. Don’t be alarmed, it’s totally normal. Once you add cream and parmesan cheese and stir everything, the squash will fall apart on its own. And then I suggest to let it sit for 10-15 minutes before serving, so that the sauce can get absorbed into the pasta and it becomes less soupy and more saucy. Sooooo good, try it!