Sheet Pan Ravioli, Sausage & Butternut Squash Bake
Ingredients
- 1 lb raw sweet Italian sausage or sweet Italian chicken sausage casings removed if necessary
- 12–16 oz diced butternut squash about 2½–3 cups, such as Trader Joe's pre-cut butternut squash
- 1½ cups diced yellow onion about 1 large onion, or Trader Joe's pre-diced onions
- 2 packages refrigerated caramelized onion and goat cheese ravioli approximately 18–20 oz total
- 2 tbsp avocado oil plus more for spritzing
- ½ tsp garlic powder
- Kosher salt and freshly cracked black pepper to taste
- ¼ cup dry white wine
- 1 cup beef broth plus more as needed
- ¼ cup heavy cream
- 1 tbsp Dijon mustard
- 1–2 tsp balsamic vinegar plus more for drizzling
- 1 sprig fresh thyme or sage
- ½ cup freshly grated Parmesan cheese
Directions
- Roast the Squash & Sausage: Preheat the oven to 425°F. Add the diced butternut squash, diced onions, and raw sweet Italian sausage to a large, sturdy, rimmed sheet pan. Break the sausage into bite-sized crumbles. Drizzle everything with avocado oil. Season the squash with salt, pepper, and garlic powder. Spread everything into an even layer. Place the sheet pan on the bottom oven rack and roast for 17 minutes, until the sausage begins to brown and the squash develops caramelized edges.
- Deglaze & Build the Sauce: Carefully remove the sheet pan from the oven and place it over a burner set to low heat, provided your sheet pan is stovetop-safe. Push the sausage, squash, and onions toward the sides of the pan, creating an open space in the center. Pour in the white wine and beef broth, scraping up any browned bits from the bottom of the pan. Add the Dijon mustard, heavy cream, and balsamic vinegar. Stir everything together to create a creamy, savory sauce. Add the sprig of thyme or sage to infuse the sauce.
- Add the Ravioli: Arrange the refrigerated ravioli directly in the center of the pan, nestling them into the sauce. Let the ravioli sit in the warm sauce over low heat for approximately 2 minutes to begin absorbing the flavors. Gently toss everything together, coating the ravioli with the creamy sauce and distributing the sausage, squash, and onions throughout the pan.
- Finish in the Oven: Reduce the oven temperature to 375°F. Sprinkle the Parmesan evenly over the ravioli and sausage mixture. Finish with a light drizzle of balsamic vinegar and a spritz of avocado oil. Return the sheet pan to the oven and bake for 7–10 minutes, until the ravioli are tender, the sauce has thickened slightly, and the Parmesan is melted. Check that the sausage reaches 160°F for pork or 165°F for chicken.
- Serve: Remove the thyme or sage sprig. Let the pan rest for 2 minutes to allow the sauce to thicken slightly before serving. Finish with additional Parmesan and freshly cracked black pepper, if desired. Serve warm, directly from the sheet pan!
Timing: Prep time: 10 minutes. Cook time: 27–30 minutes. Total time: 37–40 minutes.
Trader Joe's shortcuts: I used pre-cut butternut squash, diced onions, and caramelized onion and goat cheese ravioli from Trader Joe's. You can easily make this recipe with ingredients from any grocery store.
Sausage: Both raw sweet Italian pork sausage and raw sweet Italian chicken sausage work. Remove the casings before crumbling onto the sheet pan.
Ravioli: Refrigerated ravioli works best for this recipe. Cooking times may vary depending on the brand and thickness of the pasta.
Sauce: The combination of beef broth, white wine, heavy cream, Dijon, and balsamic creates a savory, slightly tangy sauce that balances the sweetness of the squash and caramelized onions.
Sheet pan: Use a sturdy, uncoated stainless steel sheet pan specifically rated for stovetop use. Many conventional sheet pans are not designed for direct burner heat and can warp. If yours isn't stovetop-safe, build the sauce using the residual heat of the hot pan off the burner instead.
Herbs: Fresh thyme adds subtle savory flavor, while sage gives the dish a more autumnal flavor.
Make sure the ravioli are tender: If the pasta needs more time, add a splash of broth and return the pan to the oven for a few additional minutes.