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4.25 from 78 votes

Fresh Butternut Squash Ravioli with Prawns, Fried Sage and Truffle Oil Sauce

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.
Course Appetizer, Main
Cuisine Canadian, Italian
Keyword butternut squash ravioli, homemade ravioli
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 8 minutes
Author Julie & Debbie


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


  • 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.


Tip: 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.  
To make the Ravioli:
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!
Assembly to serve:
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 spoonful 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.
You are going to love these! You will be so glad you made these at home, because you can just make yourself another plate :)


Serving: -11g