Butternut Ravioli with Light and Creamy Spinach Mushroom Sauce

Step 1

Bring a small pot of water to a boil with a generous pinch of salt. Cook ravioli according to package directions. (Boil approx. 6 minutes from frozen or 4 minutes if thawed.) When done, pour about 1/2 cup of the pasta water into a measuring cup before draining. Drain most of the excess water, then set the pasta aside in the pot off of heat while preparing the sauce.

Step 2

In a measuring cup or bowl with tall sides, whisk together the half & half and/or milk and/or cream, Dijon, and cornstarch until no lumps remain.

Step 3

Meanwhile, heat a medium skillet over medium heat. Cook the bacon on both sides until crisp. Set aside. (If using a fattier cut, remove excess grease.)

Step 4

Add onion, mushrooms, rosemary, thyme, a sprinkle of black pepper, pinch of sea salt, and a splash of white wine to the pan, stirring to scrape up browned bits. Sauté a few minutes, until vegetables soften. Stir in garlic and cook a minute longer. If needed, add reserved pasta water by the spoonful to keep the mixture moist while cooking. Stir in spinach just until wilted. Reduce heat to low.

Step 5

Pour milk mixture into the pan and bring to a light simmer over medium-low heat. When the sauce begins to thicken (2-3 minutes), stir in parmesan and cook another minute. Add reserved pasta water as needed to thin the sauce. Adjust salt and pepper to taste.

Step 6

Add ravioli and gently coat in the sauce. Divide between plates and top with extra Parmesan.