Our signature Butternut Squash Ravioli with Prawns. This perfectly paired dish is a modern twist.

In a large bowl, mix the flour and salt. Make a well in the center, add the eggs and olive oil, then mix until a dough forms.

Combine Ingredients

Transfer the dough to a floured surface and knead for about 5-10 minutes until smooth. Wrap in plastic and let it rest for 30 minutes.

Knead the Dough

Steam or boil the butternut squash until tender, about 15 minutes. Drain and mash it.

In a bowl, combine the mashed squash, ricotta, Parmesan, nutmeg, salt, and black pepper. Mix until smooth.

On a floured surface, roll out the dough to about 1/8 inch thick. Cut into squares or circles.

Place a small spoonful of filling onto the center of each square, brush the edges with water, fold over, and seal tightly.

In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant. Add prawns, cooking until pink and opaque.

Pour in white wine and lemon juice, simmering for 2-3 minutes. Season with salt and pepper. Stir in parsley.

Bring a large pot of salted water to a boil. Cook ravioli for about 4-5 minutes until they float to the top.

Drain the ravioli and toss them gently with the prawn sauce. Serve hot, garnished with extra parsley if desired.