Butternut Squash Ravioli with Asparagus and Almonds

Butternut Squash Ravioli with Asparagus & Almonds at High Altitude

When you want something elegant but approachable at high altitude, this Butternut Squash Ravioli with Asparagus & Almonds hits the spot . It’s light, creamy, nutty, and balanced with seasonal vegetables—without relying on heavy sauces that can misbehave at elevation.

This recipe is designed for mountain kitchens, where boiling pasta takes longer and sauces can reduce too quickly. With gentle heat, strategic timing, and altitude-aware techniques, this dish comes together beautifully every time.

The High Altitude Cooking Science

To get these results, we made three key shifts:

1. Boiling Water: We extend the ravioli cook time slightly while keeping water at a gentle boil

2. Rapid Evaporation: Sauces reduce and thicken faster due to rapid evaporation. We build the sauce over medium-low heat.

3. Maintain Texture: Delicate fillings (like squash ravioli) can rupture if overboiled. Adding pasta and vegetables at precise stages, maintain their texture

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Butternut Squash Ravioli with Asparagus and Almonds

PREP TIME: 5 minutes      COOK TIME: 30 minutes      SERVINGS: 4

Ingredients

• 16–20 oz butternut squash ravioli (fresh or frozen)


• 1 bunch asparagus, trimmed and cut into 2-inch pieces


• 1/4 cup sliced almonds


• 2 tbsp butter


• 1 tbsp olive oil


• 2 cloves garlic, minced


• 1/2 cup heavy cream or half-and-half


• 1/4 cup reserved pasta water


• 1/4 cup grated Parmesan cheese


• Salt and black pepper, to taste


• Optional: lemon zest or red pepper flakes

Directions

1. Toast the almonds : In a large skillet over medium heat, toast almonds until lightly golden. Remove and set aside.

2. Cook the ravioli : Bring a large pot of salted water to a rolling boil. Add ravioli and cook 1–2 minutes longer than package directions, testing gently for doneness.Reserve 1/4 cup pasta water.

3. Blanch the asparagus : During the last 2 minutes of ravioli cooking, add asparagus to the same pot. Drain the water from the pot..

4. Build the sauce : In the same skillet, melt butter with olive oil over medium-low heat. Add garlic and cook 1 minute until fragrant.

5. Bring it all togehter : Stir in cream and pasta water. Simmer gently for 2–3 minutes. Add ravioli, asparagus, Parmesan, and toasted almonds. Carefully toss together.

6. Season & serve : Season with salt, pepper, and optional lemon zest or red pepper flakes. Serve immediately.

Simply Altitude Pro Tips

• Watch the rolling boil and keep it low to prevent ravioli from bursting

• If using fresh ravioli test early - Fresh ravioli cooks faster than frozen

• Use medium-low heat for cream-based sauces at elevation

• Pasta water helps stabilize sauces in dry mountain air

• Toast nuts separately to prevent scorching

Explore More High-Altitude Cooking

If you enjoyed this recipe, make sure to explore our High Altitude Cooking page. It’s the combined resource for mastering the science of mountain cooking, featuring helpful adjustment charts and troubleshooting tips for every elevation.

Looking for more mountain-tested recipes? Try these next:

• High-Altitude Spinach and Bacon Tortellini: Creamy, savory and perfectly cooked.

• High-Altitude Instant Pot Chicken: Juicy and delicious classic for any occasion.