Butternut Squash Ravioli With Prawns Recipe
Our signature Butternut Squash Ravioli with Prawns. This perfectly paired dish is a must-try.
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Ingredients
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Ravioli Dough
Butternut Squash Filling
Prawn Sauce
Method
Ravioli Preparation
- 1
Make the Dough
In a large bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil. Mix until a dough forms. Knead on a floured surface for about 8-10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
- 2
Prepare the Filling
Roast the butternut squash at 400°F (200°C) until tender, about 25 minutes. Let cool, then scoop out the flesh and mash it. In a bowl, mix the mashed squash with ricotta, parmesan, nutmeg, salt, and pepper. Set aside.
- 3
Roll the Dough
Divide the rested dough into four pieces. Roll out one piece at a time into thin sheets using a pasta machine or rolling pin. Cut into squares or circles, about 3 inches in diameter.
- 4
Fill the Ravioli
Place a teaspoon of the butternut squash filling in the center of each dough piece. Moisten the edges with water, fold over, and press to seal. Repeat with remaining dough and filling.
Cooking the Ravioli
- 5
Cook the Ravioli
Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes or until they float to the top. Remove and drain.
Prawn Sauce Preparation
- 6
Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Add minced garlic and cook until fragrant. Add the prawns, salt, and pepper, cooking until the prawns turn pink. Pour in the white wine and simmer for 2-3 minutes. Stir in chopped parsley.
Assembly
- 7
Combine and Serve
Gently toss the cooked ravioli in the prawn sauce. Serve warm, garnished with extra parsley and grated parmesan if desired.
