Butternut Squash & Pumpkin Ravioli with Blue Stilton Cream Sauce, Honey & Apricots

Fall, is that you? The answer is YES only fall this year is going to be tastier than ever. Start this season off right with a savory yet sweet fall inspired dish from Chris Phat.


• 1 Bag of Butternut Squash & Pumpkin Raviolis
• Baby Arugula for garnish
• 1/4 cup Heavy Cream
• Extra Virgin Olive Oil
• 1 Tablespoon of Butter
• 1/4 cup crumbled blue stilton cheese + more for garnish
• 1-2 Dried Apricots
• Raw Honey drizzle
• Salt & Pepper


  1. Fill a pot of water for the pasta, add a pinch of salt & bring water to a boil
  2. Heat a Sauce pan on medium heat, then drizzle with EVOO
  3. Brown 1 tablespoon of butter then add in 1/4 heavy cream & whisk
  4. Add 1/4 Cup of Crumbled Blue Stilton Cheese & whisk together
  5. Season with salt & pepper to taste
  6. Let the sauce simmer on low heat
  7. Once water has boiled, add butternut squash & pumpkin raviolis.
  8. Boil for about 5mins
  9. Plate sauce & arrange raviolis on top (5-6 Ravioli)
  10. Add a small amount of Raw Honey on each ravioli
  11. Grate/ shave dried apricots
  12. Add extra crumbled blue stilton
  13. Garnish with baby arugula
  14. Finish with extra virgin olive oil

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