When I first tried the Cactus Club’s Butternut Squash Ravioli at the recommendation of my Tiktok followers, I was a little hesitant because, to be honest, I thought it would be kind of a boring dish. I’ve had Butternut Squash Ravioli before and it didn’t “wow” me, but wow, was I wrong. I could not stop eating this dish. My only regret was I didn’t make more!
Why You’ll Love This Butternut Squash Ravioli with Prawns Recipe
- Even though making pasta by hand is a lot of work, it is so worth it for this recipe!
- If you don’t want to make your own pasta and choose to buy the ravioli, the sauce is to die for so it becomes a 20-minute with only one pot for the pasta and one pan for the sauce!
- It is delicious and the crispy sage makes this a restaurant quality restaurant!
How To Make This Butternut Squash Ravioli with Prawns Recipe
This recipe consists of 3 parts, the ravioli filling, the pasta that is made from scratch, and the sauce.
The filling and the pasta do need the most time because it needs to bake and the pasta dough does need to rest. That makes this recipe longer but the sauce is very quick to put together. You can make the other parts in advance like the day before and it will help with the cook time – and there is more time to eat!
The Beurre Blanc sauce is typically made with white wine. However, I am allergic to it, so if you want to substitute it, you can use cream or milk.
How To Serve This Butternut Squash Ravioli with Prawns Recipe
The Cactus Club serves this 2 ways, 1 as an appetizer which consists of 3 Large Ravioli and as a main with small ravioli. I made both versions but I do suggest the small ravioli because it was so good, the 3 ravioli was not enough.
For Small Ravioli – Place Ravioli with Prawns, Toasted Bread Crumbs and garnish with Italian Parsley and a drizzle of Truffle Oil.
For Large Ravioli – Place 3 Ravioli on a plate and top each individual ravioli with a Prawn/Shrimp, piece of crispy sage, and garnish with Italian Parsley and a drizzle of Truffle Oil.
Butternut Squash Ravioli with Prawns Recipe Tips
- Surprisingly, the most expensive part of this dish is not the prawns or truffle oil, it is the pine nuts! You can sub this out with almonds (I love the combo of almonds and shrimp) or slivered almonds.
- If prawns are too expensive or out of season, use jumbo shrimp! It’s practically the same thing.
- This recipe uses a lot of butter. Make sure to have some extra on hand and if the butter is browning too quickly, add in another tablespoon.
- For a quick version of this recipe, you can buy the butternut squash ravioli at the supermarket!
Other Recipes You’ll Love
The Butternut Squash with Prawns Recipe
Filling
1 Small Butternut Squash (Quartered)
4 Large Sage Leaves
1 Cup Mascarpone Cheese
1 Bulb of Garlic
¼ Tsp Salt and Pepper (or to taste)
Pasta (As per Package Instructions)
2 Cups Pasta Flour
4 Egg Yolks
2 Eggs
Truffle Beurre Blanc Sauce
¼ Cups + 3 Tbsps of Butter
¼ Cup of Breadcrumbs
¼ Cups of Pine Nuts
12-15 Small Sage leaves
3 Stems of Thyme
1 Tsp Lemon Juice
2 Tsp of Truffle Oil
1 Tbsp Heavy Cream, Milk, or White Wine
6-8 Prawns or Jumbo Shrimp
Italian Parsley (Optional to garnish)
Directions
Filling
- Cut 1 Small Butternut Squash into 4 pieces. Season with Olive Oil, Salt, and Pepper and place 1 large Sage Leaf on each it piece.
- Cut off the top off of 1 bulb of garlic and wrap it in tin foil with 2 Tbsps of Olive Oil.
- Roast the Butternut Squash and Garlic in a preheated oven at 375 degrees F for 40-45 Mins or until the Butternut Squash is fork tender.
- Allow the Butternut Squash and Garlic to cool for 5-10 minutes and peel off the Butternut Squash and Garlic skin.
- In a large bowl, mix together the Butternut Squash, Garlic, Mascarpone Cheese, and Salt and Pepper. Mix together with an immersion blender or regular blender.
Pasta
- Follow the instructions as per the package. I used PC Pasta Flour and placed my flour on the countertop with a small well for the egg yolks and egg, letting it rest for 30 minutes before rolling it out as instructed.
- If you do not have a Ravioli Maker or Cutter, follow the below instructions:
- To make Small Ravioli – Use an empty ice cube tray and lay out a sheet of pasta on top. Gently poke your finger down the ice cube holes to create a space for the filling. Add about 1 tbsp of filling and use a dough cutter to cut off the excess. Press a fork around the edges to seal the ravioli.
- To make Large Ravioli – Use a dough cutter to cut out 1 inch squares of pasta. Add 1.5 tbsp of filling and use a fork to seal the edges.
- Bring up a large pot of water to a boil, lightly salt, and cook pasta for 2-3 minutes. Set aside.
Sauce
- Heat up a large pan to med-high and add in 1 Tbsp of Butter.
- Toast Breadcrumbs and remove from pan.
- Add in 1 Tbsp of Butter and Prawns (or Jumbo Shrimp), saute for 2-3 mins, and then remove from pan.
- Turn down the heat to low-medium and start the sauce by adding in ¼ Cup of Butter.
- Add in Pine Nuts and Sage and toast for 2-3 mins.
- Add in the Thyme and let it simmer for 1 minute adding in more melted butter if needed (1 tbsp at a time)
- Optional: Add in Butternut Squash Ravioli to simmer and toast with the sauce.
- Lastly, add in Lemon Juice, Truffle Oil, and Heavy Cream, Milk or White Wine.
