Homemade 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, we had to create a copy cat recipe for the blog.
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!
Steps Involved in Making this Recipe
Making homemade pasta can seem a little intimidating. But it doesn’t have to be. I think breaking down the steps helps it to be less daunting. Here we go:
- Make the Pasta Dough – you can do this by hand or with your mixer. We like to use a mixer just because it can take a fair bit of kneeding. We use this recipe for homemade pasta.
- Make the Filling – this is easy. Cook the butternut squash and onions and then blend everything up in your food processor.
- Make the Ravioli – this is the only part that can be a touch tricky, but a little trial and error and it becomes easy too.
- Make the Sauce, Prawns and Sage – the hardest part is making sure the sage doesn’t burn.
- Put it together and serve!
Tools You Need to Make Ravioli
- Hand Crank Pasta Roller – you need this to get your pasta sheets nice and thin. It comes with 4 attachments to make fettuccine, spaghetti and others too.
- Ravioli Maker – this makes awesome ravioli and its the one we used for the ravioli in the pictures of this post
- Food Processor – you need one of these to make the filling.
- Kitchenaid Pasta Roller – If you have a kitchen aid mixer, you can get this attachment to make the pasta sheets
- Kitchenaid Ravioli Attachment – another mixer attachment that makes a lot of smaller, perfect ravioli. A little pricy though…
Make the Pasta Dough
You can find a detailed description of how to make homemade pasta here.
This dough can be made the day you make ravioli or even a day or two ahead of time if you like. The dough must rest for a bit in the fridge so making it ahead of time is always a good idea. Though you can also let it rest while you make the filling for the ravioli.
Make the Filling
The filling for the ravioli can be made ahead of time too. It will store in the fridge for a couple days.
- 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.
- Meanwhile sauté the onions and garlic in a little olive oil till soft and translucent.
- When the squash is done, place 2 cups in a food processor with the sautéed garlic, chopped onion and mascarpone cheese. Puree till its smooth. Season with salt and pepper to taste and move to the next step.
Make the Ravioli
This part can be a little tedious, but once you give it a try, it gets easier.
- Take your dough and separate it in to 4 equal sections. While working with one section, keep the others covered.
- Shake a little flour on that section and run it through your pasta roller on the widest setting. Sometimes we do this setting 2 or 3 times till the dough gets into the right shape.
- Run the dough through the roller on the next smaller setting. Keep doing this till you get a long, thin sheet of pasta. Keep in mind that you don’t want it too thin or too thick. This is where you will have to see what works best for you. For us, its the second thinnest setting that works the best.
- Use your ravioli maker to make the ravioli. For the one shown here, you drape the pasta sheet over the ravioli mold, fill each section with filling. Don’t use to much or it will squish out and not seal properly. Cover the filling with another sheet of pasta and using your rolling pin to seal the edges and cut the ravioli by pressing down.
See, not too hard and once you do one set of ravioli, the rest will be easier. Repeat these steps till you have the amount of pasta you need.
We often make extra because it freezes really well!
Make the Sauce, Prawns and Crispy Sage
- Combine the vinegar and white wine in a saucepan on medium to medium low heat. Reduce until the liquid forms a light syrup.
- Reduce the heat to low 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… Don’t be tempted to use light cream, it is more likely to curdle.
- Whisk in butter, one cube at a time until well incorporated. Make sure it doesn’t start to simmer.
- Add lemon juice, and truffle oil. Do not substitute the Truffle Oil. It wont taste how it should. The oil makes this sauce.
- Heat another pan on medium low. Sauté 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.
This dish is not exactly healthy, especially when the buttery sauce is poured on top! But its oh so good! Lick the plate good. I’m not joking… Plates were licked. Yet another benefit of making this at home.
Tips for Making this Dish
- We suggest getting a pot of boiling water going just before you start making the sauce and get the prawns cooking. Then you can drop in the ravioli and saute the prawns as you make the sauce so they are ready at the same time.
- Make the fried sage leaves first. They don’t need to be hot.
How to Cook the Ravioli
Boil some water, add some salt and throw in the ravioli. When it floats, it’s done!
Can I Use Canned Butternut Squash?
Yes you could, if you can find that. However, freshly roasted butternut squash will taste a million times better.
Can you freeze butternut squash ravioli?
Yes! This homemade ravioli freezes really well. We usually make more than we need just so that we can freeze it and keep it on hand for when you need it quick or have a craving! To freeze, lay it on a tray lined with parchment paper. Then when its frozen, put them in a ziplock bag to store. This keeps them from sticking. When you are ready to use them, there is no need to thaw, just cook from frozen.
Serving to Guests
This is such a great recipe for an appetizer or a main course when entertaining. Its so damn good, but in addition to that, we love that you can prepare the butternut squash ravioli the day before and then make the sauce and the toppings just before your company arrives or just before you eat. I guarantee you will get rave reviews!
Looking for another appetizer to serve with these, check out our beef carpaccio recipe, another restaurant inspired dish.
Other Homemade Pasta Recipes to Try
- Asparagus & Lemon Pasta Fonduta with Pan Fried Scallops
- Sausage, Spinach and Wine Fettuccine Recipe
- Short Rib Ravioli with Truffle Sauce
- Mushroom Ravioli with Limoncello Sauce
- Salmon Pasta Chowder
If you’ve tried this fresh homemade butternut squash ravioli recipe then we would love it if you could rate the recipe by clicking on the stars in the recipe card and let us know how it turned out in the comments below. We love hearing from you!
We also love to see your creations! Tag @Cookswithcocktails if you post a picture of this recipe on INSTAGRAM
Fresh Butternut Squash Ravioli with Prawns, Fried Sage and Truffle Oil Sauce
Ingredients
For the Pasta Dough
Ingredients for the Butternut Squash Filling
- 1 large Butternut Squash
- 1 tbsp Olive Oil
- 2 cloves of Garlic
- 1/2 cup chopped Onion
- 4 tbsp Marscapone Cheese
- 1/4 tsp Nutmeg
Ingredients for the Truffle Oil Sauce
- 1/4 cup white balsamic vinegar
- 1/4 cup dry white wine
- 1 teaspoon heavy cream (whipping cream)
- 1/4-1/2 cup cold unsalted butter , cut into 1/2 inch cubes
- 1 tbsp lemon juice
- 1/2 tsp black (or white) truffle oil
The Garnish
- 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 butter to fry the sage
Instructions
- 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.
Make Ravioli
- Make ravioli squares using the ravioli maker of your choice. Follow the instructions according to the maker you are using. Here is how we use ours.
- Take your dough and separate it in to 4 equal sections. While working with one section, keep the others covered.
- Shake a little flour on that section and run it through your pasta roller on the widest setting. Sometimes we do this setting 2 or 3 times till the dough gets into the right shape.
- Run the dough through the roller on the next smaller setting. Keep doing this till you get a long, thin sheet of pasta. Keep in mind that you don't want it too thin or too thick. This is where you will have to see what works best for you. For us, its the second thinnest setting that works the best.
- Use your ravioli maker to make the ravioli. For the one shown here, you drape the pasta sheet over the ravioli mold, fill each section with about 1 tbsp of filling. Don't use to much or it will squish out and not seal properly. Cover the filling with another sheet of pasta and using your rolling pin to seal the edges and cut the ravioli by pressing down.
- Pop out the ravioli and repeat with the rest of your pasta dough and filling.
Cook the Ravioli
- When you are ready to cook the ravioli, heat a pot of boiling water. Salt the water slightly and drop in the ravioli. When they float, they are done.
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.
terrell smith says
I just returned from a conference in Vancouver where I had the best ravioli I’ve ever eaten. It was divine. I came home determined to talk the chef into the recipe and when I searched on the internet- you already had it. I can’t wait to make it . Thanks so much!!
juliendebbie says
Hi Terrell, glad you found the recipe you were looking for. This one is absolutely amazing and addicting! Let us know how it turns out.
Shannon says
You need like 2 cups Marscapone Cheese. To three cups roasted butternut squash. 4tbsp will not make it as good as cactus clubs. My friends dad makes the pasta for cactus club. Zara’s pasta. But the rest you are close on.
Julie & Debbie says
Hi Shannon, this is just our version of the cactus club ravioli recipe and this is how we make the filling. Its pretty damn good and way healthier than with 2 cups of marscapone cheese! I’m sure the extra cheese would taste great too, but I don’t miss it at all in this recipe.
Daniel Larose says
Every time I travel to Calgary I make a stop to the Cactus Club to enjoy their RAvioloi! Found your recepeit recently and will try it tonight. Who knows I might not have to wait until I get to Calagry to enjoy them now. I will let you know how they turn out
Thanks
juliendebbie says
Hi Daniel, glad you found our recipe. I think you will find that ours will curb that craving for you 🙂 Please let us know!
Karishma says
Hi ladies!
I’m here in the lower mainland and I am having trouble tracking down Truffle Oil… any idea where I should check to see if I can find it?
Thanks!
Julie and Debbie says
Hi Karishma! Where abouts are you in the fraser valley? I know of two places to get truffle oil. You can get it at Old Clayburn Store in Abbotsford, or Well Seasoned in Langley. Look for specialty stores. I will ask Debbie too. I know there is a place to get it in Chilliwack too. Ill update this comment when I ask her.
Karishma says
Thanks Julie! I’m out in Surrey but I can travel. Much appreciated, this is on the menu for tomorrow night. 🙂
Julie and Debbie says
Oh Im jealous! I think maybe you should invite me for dinner 😉
Nicole Henzel says
Bosa foods
Robyn says
Hi! I was just wondering if it mattered what kind of cream you used? This recipe sounds amazing!
Thank you!
Julie and Debbie says
Hi Robyn, we used heavy whipping cream. I have updated the recipe to show this. Thanks for bringing it to my attention that I didn’t write it in there! Hope you enjoy this ravioli. Its soooooooooo good!!!!
Ruby says
Hello, the ravioli at CC had a hint of sweetness. I even detected some rock sugar.
Julie and Debbie says
Hi Ruby, yes there is a hint of sweetness in the ravioli at CC. Our filling recipe is slightly sweet too as the butternut squash itself has a sweetness to it, but it is maybe not as sweet as the filling at CC. We dont like to add sugar to our food and avoid it whenever possible, especially when the ingredients have a natural sweetness and they taste amazing without added sugar. But you could absolutely add a little as you make the filing if you thought you needed some when you give it a taste.
Cathy says
Hi the tiny bit of sugar is sprinkles over the fried sage leaf. And P S. I made this GF using the GF on a shoe string recipe for wonton wrappers. The Expandex Modified Tapioca Starch is the secret ingredient to stop it from pulling apart.
????
Sum says
I feel like they sprinkle some kind of cookie or bread crumb over it, and I detected either grand mariner, amaretto, or both. I don’t think it was straight sugar, and it added such mystery to the dish!
Julie & Debbie says
I think you could be right. And by all means, give those a try!
Andrea C says
You’re right, it is crumbled cookies that Cactus Club adds on the top of their dish. Specifically, amaretti cookies. Personally I enjoy it better without but that’s just me! Great recipe, gals.
Julie & Debbie says
Glad you enjoyed it! I think I prefer it without as well. 🙂
Sandy says
Awesome recipe. Loved every bite!! Been meaning to try this for awhile – went hunting for the truffle oil and found the last bottle at Choices market in Abbotsford…while distancing and obeying the ‘One way’ arrows!
Didn’t have the white balsamic when I went to make it, so I used White wine vinegar and only had a can of whipped cream – just put some in a container and let it warm by the pot cooking the sauce so it was warm when I added it. Also, added more truffle oil as I love the flavour of it. OMG, such a treat!
Julie & Debbie says
So glad you loved it! I laughed when I saw the arrows at choices too, and I have to admit, I broke the rule once to run in against the arrow and grab a bag of coffee lol. We are sure living in strange times…
Marion says
I just found this post and I’m excited to try it! I’m in Edmonton and I was wondering if white balsamic vinegar is availble in grocery stores. I know that there are a few speciality shops in the city that have it but I was curious if you purchased yours at a Sobey’s or Safeway or somewhere similiar.
Thanks!
Julie and Debbie says
Hi Marion, please let us know how they turn out or tag us on instagram @cookswithcocktails. We love that! As for white balsamic vinegar, yes, absolutely you can get that in the grocery store. You should be able to get it at your regular store, but if not, I would call around to some of the specialty shops.
Kevin says
Just made this recipe last night for a group of guests. While it was an absolute mess at times and my food processor decided to stop working (sub’d in a blender), this recipe was well worth the efforts! Looking back I don’t think there was really any one point that was problematic in the preparing or making the recipe. So, for anyone looking at the recipe and thinking this is overwhelming, it’s really not and it will definitely please a crowd!!!
For truffle oil, it’s available at any grocery store. Found it first at Home Sense (of all places), then saw it again at Sobeys. Oh, and London Drugs has their own brand of Ravioli maker which was $22! A great price!
Thanks for the recipe!!!
Kevin says
I also note that in the instructions for the making of the filling, the addition of the 1/4 tsp of Nutmeg is missing. However, the ravioli’s taste great even with that omission
Julie and Debbie says
Haha! Yes it can be messy, but I agree, so worth it and not difficult. Thanks for letting me know about the nutmeg. Really glad you enjoyed the recipe!
Nicole says
I will defiantly try this recipe for sure!! Can’t wait . Also I’m in Kelowna does anyone know where to find truffle oil, in Kelowna? Thanks for the recipe!! 🙂
Austin says
Hey Nicole! Try Valoroso’s on Sutherland Ave!
Nicole says
Hi, I’m Nicole and have had this dish at cactus club a few times and was in love with it, I’m so glad that I found your website and can’t wait to try this dish at home. I live in Kelowna and was wondering where to find truffle oil?? Any suggestions would be greatly appreciated:) thanks again for this opportunity to make this amazing dish at home !!
Julie & Debbie says
Hi Nicole, do you have any specialty kitchen or food stores in kelowna? I would start googling those terms first. Let me know if you need more help.
Kayla says
Hey Nicole! You can likely find truffle oil at VOM FASS or Olivia’s oils and vinnegars, both in Kelowna!
Gail says
I am a novice at pasta making. What recipe do you use for a filled ravioli? Flour and water or with eggs?
Julie & Debbie says
Hi Gail, we use flour, water, and eggs in our pasta dough. The link to the pasta dough we use is above the recipe card on the post, but I have added a link within the recipe as well. Hope that helps.
Danica says
Can I use cooking sherry instead of wine? I’m pregnant and wouldn’t want the rest of the bottle to go to waste :p
Julie & Debbie says
Hi Danica, Im really not sure… Try it. Or just use chicken broth and a little sherry. Sherry is a bit stronger than wine. It wont taste identical to ours, but it will still taste damn good 🙂
denise says
how long should show I reduce the vinegar and wine for? I made the recipe and followed your instructions but I had a very strong taste of vinegar at the end
Julie & Debbie says
Hi Denise, I hope you managed to adjust this to make it taste good. If the vinegar taste was too strong, I would add a little more cream or butter, or maybe a little of both ,to mellow out the flavor a bit.
scarlett says
I might have missed something but I found the truffle oil to be quite acidic, either form the vingar or from the wine, perhaps I just didn’t use the right kind but it was quite as smooth tasting as the CC one. I ended up adding a little more truffle oil, extra cream and a hint of maple syrop and it worked out pretty well. Still super yummy though.
Julie & Debbie says
Hi Scarlett, Im glad you ended up fixing it. I cant see how the truffle oil would be acidic, but maybe there was a bit too much vinegar for you?? When I make this sauce, I just taste as I go and add more butter or cream or whatever I think it needs, just like you did! Ive never thought of maple syrup though! I am curious how that tastes…
Blanche says
if you don’t get high quality white balsamic vinegar ie from specialty store it will be acidic. most of the once found in sobeys and other groceries stores are very acidic vs the smooth tasting ones I have used from speciality stores. not cheap either.
Jon says
This meal is also a favorite of mine at Cactus Club and I’ve been wanting to duplicate it for some time at home. I made it the other night and my wife and kids loved it. I always figured there was a ton of butter in the sauce. In an effort to make it slightly healthier and cut back on the butter, I didn’t reduce the sauce down as far as one likely should and I put less butter in and a bit more lemon juice. I did this in an effort to extend the amount of sauce the recipe made. The sauce was a bit runnier that way, but just as tasty.
This meal is definitely on the list to make again, but I’d be interested if you had any ideas on how I might make the sauce a bit healthier. Maybe you’ll just laugh at this and tell me it’s an indulgent recipe that should only be eaten once or twice a year. However, I would greatly appreciate if you have any thoughts.
Julie & Debbie says
Hi Jon, really happy that you enjoyed the recipe. I totally understand the desire to make meals healthier. Especially delicious comfort food. However, any ideas Im going to give you will change the flavor except for one. Make all your ingredients organic or grass fed. Actually, grass fed butter has fat that is good for you and you can feel much better indulging in a meal that has a fair amount of butter. If you still are looking to reduce the amount of butter, my best solution would be to make a sauce with chicken broth, a splash of truffle oil (if you still want that truffle flavor), white wine, and a table spoon or so of butter. Another option would be to reduce the amount of vinegar by half and then see if you can reduce the amount of butter by half as well. You could maybe also replace half the vinegar with chicken broth and see if that allows you to drastically reduce the amount of butter. Its something that you will have to play around with a bit. I haven’t yet, but maybe next time I make this, Ill try playing around with the sauce and see if I can come up with some options. If you do and you find something that works, please post it here as well so we can try it. Good luck!
Jon says
Perfect! Thanks so much for the ideas. I think I’ll try the chicken broth option. I expect t I’ll make this again over the holidays and I can mess around a bit with it then. I’ll let you know if I come up with anything workable.Thanks again.
Brenda Farry says
We’ve loved this dish from cc for years. The only one thing I found missing from the recipe was a shaving of amaretti cookies. Cactus club finishes theirs off by grating amaretti cookies over top, they have a salty sweetness that finishes the dish. This detail was provided to us from a server when we inquired and the crunchy little bits on top of the dish. They are a small, brown, disc shaped cookie that we found at the Italian Supermarket. Thanks for the highly detailed recipe.
Julie & Debbie says
Hi Brenda, so glad you loved the recipe! Yes, I recall having a tiny crunchy bit on it too.
Ashton says
Hey ladies! I worked at Cactus Club for 3 years and moved to a new city last year which doesn’t have one so I’ve been going through massive withdrawals since moving!!! This recipe has been a life saver.
However it is missing some of the essential toppings which pull it all together!! Toasted pine nuts, thinly grated Parmesan cheese and some grated Amaretti cookies!!!
Hope this helps 🙂
Kristen says
I’ve made this quite a few times now for my family. Delicious!!! However, we are having friends over for dinner and now I’m thinking I need to pair this with something else. I can just serve raviolis. ☹️ Some sort of starter salad perhaps? Any suggestions on what would compliment these flavors without the salad dressing becoming too dominant of a flavor? I can serve it first, I just don’t want to ruin the experience of the main course!!
Julie & Debbie says
Hi Kristen, happy to hear you love the ravioli! Serving this to guests we would do a salad first. Like our grilled ceasar salad, or our summer salad with champagne vinaigrette. Something a little lighter… Also you might want to serve an appetizer. Debbie suggests the caramelized onion, pear and proscuitto tarts. They are soooooooo good!
Janai says
I had this recipe at cactus club and I’m so excited to try making it at home. Have you tried it with a darker balsamic vinegar or should it only be made with white? Would there be a difference in taste?
Julie & Debbie says
I havent tried it, sorry. I think it would change the flavor, but it might still work.
Garth says
Wow, everyone is a critic, hey?
Thanks for this ladies, I am glad I didn’t have to figure this recipe out myself! I made it for my lover on Valentines Day and she really liked it; tasted great and will tide me over till the next time I am in BC.
Julie & Debbie says
Thanks Garth! So glad it turned out great for you 🙂
Katrina says
Can anyone tell me how many pieces this recipe makes approx!
Julie & Debbie says
I would say it makes anywhere from 38 to 48 ravioli. Give or take. A lot depends on the size of your ravioli maker.
Cher says
Hi I had asked for the ingredients a long time ago from cactus and was told the sauce was white wine and white wine vinegar not white balsamic. Are they similar maybe I haven’t tried either so not sure. You definitely need the finely shaved fresh parmesan on top I always ask for extra!
Julie & Debbie says
Hi Cher, you could definitely use white wine vinegar as well. They are similar for sure. I like both 🙂 I also love parm so load it up.
JR says
ok ladies, I am going to try your recipe for my tomorrow night’s dinner party. A side next to a ribeye, special mushrooms and asparagus. I like your light salad idea as a small starter just to tantalize my guest’s palet. I think i have everything i need including my pine nuts, live basil plant and a small piece of asiago, that will be my twist rather than the shredded parm. I will let you know how it turns out. PS don’t tell anyone but i am going to cheat and try to use store-bought sheet pasta. Hopefully, i can make it stick to its self to form my sealed pockets. Just need to figure out dessert, I might have to get my daughters no flour brownie recipe. Killer when served with fresh raspberries and a healthy dollop of white goodness. i am looking for a grand slam so wish me luck.
Cheers,
JR
Julie & Debbie says
Good luck! Your dinner sounds really delicious! Do you have a pasta roller? If you do, I might try to put the store bought sheet pasta through it once to thin it out a bit before making the ravioli. It might just work!
jr says
Well, sorry to say my first attempt at ravioli making ended me with a big fat “F”. My short cut trying to use pre-made pasta was a big mistake. Even after watching youtube on how to wake up pre-made pasta to make ravioli. Ya sorry, but I have to call BS on this one cause I followed directions to a T and even tried my own tricks just short of getting out my glue gun. Strongly recommend to your follows, don’t try this at home! Good thing I started early enough to recover from this disaster.
So everything started off real positive with the filling. I did not find your recommend setting on my food processor, but now understand what you are talking about because it takes some time to see all those bits disappear from the side of the mixing bowl. Then everything looked good, soaked the sheet pasta in hot water for 15 – 30 and 60+ seconds, formed the pockets, used the fork and other instruments to press the pasta together. But my practice round of cooking these ended me with butternut soup.
Off to London Drugs I go, and $300+ later come home with my new fang-dangle pasta attachments for my Kitchen Aid mixer. I have to ask myself what was I thinking all these years for not owning one of these awesome devices. There was a ravioli attachment available as well but after opening the box in store and reading the instructions, I knew there was not enough time to become Cheif Boyardee in the 2 hours before my guests were to arrive. The pasta sheet attachment was less intimidating with only one-page of directions. I made your pasta recipe before I left the house so all was ready for me when I came back. Love this new pasta maker and can’t believe how easy making pasta is. Good recipe!
Ok so now after two failed attempts at the sauce, I was not happy with the third and thought it was too thin so I added in my asiago cheese for a bit more flavour and gooey goodness.
Awesome! Great recipe! Sorry for not being a purest by that’s how I roll. No disrespect intended. Oh and if I am being truly honest, after reading other posts for this recipe, one person’s concern was about sweetness, while I was sauteing my onions, i got this crazy idea to carmelize them just like my favorite burger place at the P-N-E. My wife and guests all LOVED the ravioli! Thank you both for the most inspiring recipe that has truly changed my kitchen and opened a whole new realm in the pasta world for me and my family.
Cheers, JR
PS. great tip on where to buy Truffle oil in Langley.
xo
Julie & Debbie says
Sounds like you had a great pasta adventure there! Good to know that the store bought pasta sheets don’t work well for ravioli! In the end, Im very happy to hear that you pulled it off and that your guests loved the ravioli. And hey, we hardly ever follow a recipe to the T either. 🙂
Chloe says
Hey ladies!!!! Thanks so much for posting this recipe! I worked at Cactus for a few years and this is one of my absolute favourite dishes and all thanks to you lovely gals I get to make it at home!!
One thing I wanted to add that for the final toppings, there is toasted pine nuts, baby bits of amaretto cookie and thinly grated Parmesan cheese! Just thought I’d add this because those 3 final touches reaaaaallly take this recipe over the top! Thanks again!!
Jody says
Plate licking delicious! I cannot believe how fabulous this was! I was so leery of the vinegar in the truffle sauce. I ended up using rice vinegar as I didn’t have white balsamic. It was truly fabulous. I could have just kept eating the filling! Thank you so much for such a wonderful recipe!
Julie & Debbie says
Ha! I can’t help but lick my plate when I made these too. So glad you loved it.
John says
Thank you for the posting this recipe. One of my favourite dishes. I had a question on the the reduction of the vinegar and white wine in the saucepan. How long should that take? I tried it and it seem to look amber. Did I let it cook too long? Also when you recommend heating the whipping cream, can you do that in the microwave?
Julie & Debbie says
Ya you might have cooked it a touch too long and maybe just a touch too high heat. It wont take long at all to reduce it. Yes you can heat the cream a little in the microwave, but actually, you could just leave it at room temperature for a bit before adding it.
Achla says
Hi ladies!
What is the brand of truffle oil you’re using and where do you buy yours?
Recipe looks amazing, can’t wait to try it!
Thank you!
Julie & Debbie says
Hi,
It can sometimes be hard to find so I use whatever brand I can find lol. You can also buy it on amazon! Here is a link to one we like on amazon.
Adrienne says
This is possibly my favourite dish in the world to eat and I honestly dislike going to Cactus Club as I find it very hoity toity. My boyfriend found this recipe and we tried it out. It is near exact. Missing a few small things (pine nuts, that’s crumble stuff) but the overall taste of the filling and the sauce is pretty much perfection!
Thanks so much for this recipe!!
Julie & Debbie says
So glad you enjoyed the recipe!
Lisa B says
I’m excited to see how these turn out for a party this weekend. How much truffle sauce does this recipe make? I ‘ve made up the ravioli, and I’m just patiently waiting now. Also, due to an allergy issue we are going with scallops instead of Prawns. I’ll post on how it turns out. In the meantime I will be on the hunt for white balsamic vinegar. Cheers
Julie & Debbie says
The sauce makes enough to drizzle over about a quarter to half the ravioli you can make from one batch. Depending on how much sauce you like. Hope your guests love these!
Lisa B says
The ravioli was a hit and turned out perfect. The scallops were a great alternative to the prawns. This one moved to the top of my favourite list.
Julie & Debbie says
So happy to hear this!
Nancy says
Hi, Ladies! Not familiar with The Cactus Club, so I am going to modify your delicious sounding recipe into a cheese ravioli(from the freezer section) BLENDED pasta sauce made with the roasted squash and onions and topped with the shrimp or prawns and drizzled with the truffle sauce! Seriously, a squash sauce is a terrific ravioli/tortellini toss-and you have just helped me up mine! Thanks!
Antonia says
Hi there, Just wondering how much the sauce yields? Enough for four entrees?
Julie & Debbie says
Yes I would say so. Not too much more than that though.
Geri Roberts says
Thanks so much for your wonderful recipe! I have made it several times and everyone I’ve served it to has loved it. I have my ravioli in my freezer and planned to serve this for dinner at home tomorrow. However, as tomorrow’s weather is predicted to be so hot I want to take supper to our friends’ cabin Instead. Do you think I can successfully pre make the truffle oil sauce at home and just cook the prawns and pasta at the cabin then assemble? Have you ever made this dish ahead and then re heated it? ….or maybe we should have hot dogs!!! Lol. Any advice would be greatly appreciated.
Cheers!
Julie & Debbie says
Ha! Hope you went for the ravioli. I am late replying so I would be interested in if you tried it and if the sauce worked to reheat. I have never done it, but I would guess that it would be ok.
David says
Hello Ladies,
I’m about to embark on making these raviolis and was wondering before I start as to whether you have ever made the filling ahead of time to use at a later date? If so, how long does it keep in the refrigerator or can it be frozen?
Thank you,
David
Julie & Debbie says
Sorry for the late reply David! WE have never made the filling ahead of time but you definitely could. I think you could keep it a few days in the fridge but Im not sure I would freeze it. I think it would get too wet.
Carol says
Loved it. Made the ravioli in advance. So tasty. The sauce is excellent
Julie & Debbie says
So happy to hear you liked it!
Jessie says
Hi! Just wondering if there’s a substitute for white wine in the sauce? I don’t drink so I would hate to waste the bottle. Thanks!
Julie & Debbie says
hmmm… you can try it with chicken broth, but it will taste quite different. Still good, but just different. But thats ok. If you try this, add 1/2 cup of chicken broth first and 1/8 of a cup of vinegar, reduce slightly, not to a syrup. Then add 2 tbsp of cream or a touch more to taste. Have some extra broth incase the vinegar tastes weird with it and you have to start again. If it tastes weird, just omit the vinegar all together and increase the amount of chicken broth slightly. Let us know how it works!
Cory says
Just made this. Have to say it was fan friggintastic. I couldn’t find white balsamic vinegar so I subbed white wine vinegar with some pino grig. So good. Better than CC imo.
Julie & Debbie says
Love it. So glad you enjoyed the recipe.
discoverregina says
Sooo true all this is, especially the photography part and the one which says almost everyone is on it.. I feel the same, almost all my close friends happen to be bloggers or thats how we met initially. Such a mysterious and bigggg world it is 🙂
Glad to be your follower 😛 🙂
Sandra D says
I didn’t see where I could have subbed the white Balsamic vinegar with white wine vinegar, so I used the dark balsamic – it’s still good, but next time I’ll try the white wine vinegar. I love the crispy sage – I had some dried sage (not powder) from my garden which I fried up.
This was my first time making pasta – not my favourite part, but maybe with practice, it’ll get better. I only used half the pasta dough, but I think spaghetti will be easier to make with the machine.
Butternut squash soup coming up next, lol.
Julie & Debbie says
Good for you for giving it a try! If you want to try the white wine vinegar, you just use it in place of white balsamic. The crispy sage is sooooo good, I agree. And yes, the pasta part really does get easier!