Fresh butternut squash ravioli stuffed with creamy squash and mascarpone cheese, drizzled in a buttery truffle sauce and topped with a pan fried prawn and crispy sage.
We first tried butternut squash ravioli at the Cactus Club and it was melt in your mouth delicious! Debbie now orders this dish almost every time she goes to Cactus Club and because she loved it, she found a recipe for the filling on the web, tried it out, made some adjustments and now we have a perfect recipe. When we find a recipe we often follow it as is the first time around and then, when we make it again, we make additions as we cook. Unless its baking, recipes are just guidelines anyways. Taste as you go. A little of this and a little of that…. You know how it is.
Making this butternut squash ravioli at home is definitely more time consuming that ordering off a menu, and a hell of a lot messier! But let me tell you, it is just as good (if not better) and you get to eat as much as you want lol. Its well worth the effort and I must say, we have given Rob Feenie a run for his money with this one!
The ravioli turned out perfect! Debbie has a ravioli attachment for her Kitchen Aid mixer that makes perfect ravioli. Its easy to use and much quicker than doing it by hand, but you also need a separate pasta roller attachment too. However, we didn’t have that with us this time so we made this butternut squash ravioli with a cute little ravioli maker that I have. Its a little slower, but it works awesome too! And its quite a bit cheaper!
Tools to Make this Butternut Squash Ravioli Even Easier:
- Kitchenaid Ravioli Attachment – makes a lot of perfect ravioli. A little pricy though…
- Kitchenaid Pasta Roller – this is the first step you need before you use the ravioli attachment
- By Hand Ravioli Maker – a little slower, a lot cheaper, still makes awesome ravioli – this is the one we used for the ravioli in the pictures of this post
- Hand Crank Pasta Roller – still need this to get your pasta nice and thin. It comes with 4 attachments to make fettuccine, spaghetti and others too.
This dish is not exactly healthy, especially when the buttery sauce is poured on top! But its oh so good! Lick the plate good. Im not joking. Plates were licked. Yet another benefit of making this at home!
Its a great recipe for an appetizer or a main course when entertaining. You can prepare the butternut squash ravioli the day before and then make the sauce and the toppings just before your company arrives. I guarantee you will get rave reviews and everyone will think you are even more fantastic than they already do. 😉
When you make this recipe, its easy to make a whole bunch and freeze it. Just lay it on a tray lined with parchment paper and freeze it. Then once its frozen, put them in a ziplock to store. Then its there waiting for your next ravioli craving. It still tastes great when you cook it from frozen.
Looking for an appetizer to serve with these delicious ravioli? Check out our beef carpaccio recipe, another Cactus Club inspired dish.
You can find the recipe for the Fresh Pasta Dough here.
- find the recipe for the fresh pasta dough here
- 1 large Butternut Squash
- 1 tbsp Olive Oil
- 2 cloves of Garlic
- ½ cup chopped Onion
- 4 tbps of Marscapone Cheese
- ¼ tsp of Nutmeg
- ¼ cup white balsamic vinegar
- ¼ cup dry white wine
- 1 teaspoon heavy cream (whipping cream)
- ¼ to ½ cup cold unsalted butter, cut into ½ inch cubes
- 1 tablespoon lemon juice
- ½ teaspoon black (or white) truffle oil
- x – amount of med-large prawns (1 for every ravioli you are serving if serving as an appy. If you are serving as a main, do 1 for every 3 ravioli or so)
- x – amount of Sage leaves
- 2 – 4 tbsps of butter
- Peel and chop the butternut squash. Spread it on a pan, drizzle with olive oil and season with salt and pepper. Roast at 400 degrees for 25 – 30 mins until squash is fork tender.
- Sauté onions and garlic in a little olive oil till soft and translucent.
- Place 2 cups of the squash in food processor with sautéed garlic, chopped onion and marscapone cheese.
- Puree the shit out of it. Make it smooth.
- Season with salt and pepper to taste and make ravioli.
For the Truffle Oil Sauce:
- Combine the vinegar and white wine in a saucepan on medium heat. Reduce until the liquid forms a light syrup.
- Reduce the heat and add the teaspoon of cream. I often heat the cream first because I find that it curdles less if you heat it first. I hate it when things curdle.
- Decrease heat to low and whisk in butter, one cube at a time until well incorporated. Do not boil.
- Add lemon juice, and truffle oil.Do not substitute the Truffle Oil. It wont taste how it should. The oil makes this sauce.
For the Garnish:
- Saute the prawns in about 1 tsp of butter, 1 to 2 minutes per side, until they are orangey, pink
- Melt the remaining butter in a pan. Add the sage leaves and fry till crispy.
If you have a pasta maker, use it to make two thin strips about 5 inches wide. Then use the ravioli maker to make the pasta, or lay one piece down and drop spoonful’s of the Squash filling evenly spaced (about 2 inches apart) and two spoonful’s across. Then place the other strip of pasta over top and press down around each spoonful to make a sealed pocket. Then cut into ravioli squares.
If you don’t have a pasta maker, just roll the pasta by hand into at least a 10 inch wide rectangle and then cut into 2 strips that are 5 inches wide each and follow the directions above.
Cook the ravioli by boiling salted water, throw a bunch of Ravioli in (don’t crowd the pot) and cook for a few minutes until they float. Drain and assemble the dish. Eat and savor!
As an Appy: assemble 3 or 4 ravioli on each plate, place one sage leaf on each ravioli and one prawn on top. Drizzle a spoonfull of the sauce over each one.
As a Main: place a number of ravioli on each plate, sprinkle a few sage leaves and prawns on top. Drizzle the sauce over the whole works.
Holy Muther, you are going to love these! You will be so glad you made these at home, because you can just make yourself another plate 🙂