In a large skillet, heat over medium heat, pour in the dry white wine, and add the finely chopped shallot along with the whole black peppercorns and a sprig of fresh rosemary. Allow the mixture to simmer until it reduces to about 1 tablespoon, around 3-5 minutes.

Pour in the vegetable stock carefully, stirring as it combines with the wine mixture. Let this simmer gently, reducing the stock by half, which should take about 15 minutes. Strain the liquid through a fine mesh sieve to remove the solids.

Return the strained liquid to the skillet and stir in the heavy cream, cooking while stirring frequently until the sauce thickens to your liking, around 5-7 minutes.

In a large pot, bring salted water to a rolling boil. Gently add the butternut squash ravioli and cook until they float to the surface, roughly 2-5 minutes for fresh ravioli.

Melt unsalted butter in a small non-stick pan and add panko breadcrumbs, toasting until golden brown, about 2-3 minutes; stir frequently.

Stir the finely chopped rosemary and freshly grated Parmesan cheese into the creamy sauce. Add the cooked ravioli and gently toss to coat.