You can really put this sauce on any Ravioli (butternut squash is most common) so this is a must make this Butternut squash ravioli with Prawns in a lemon butter sage sauce
1/4 cup white balsamic vinegar
1/4 cup dry white wine
1 tablespoon of heavy cream
1/4 to 1/2 cup of butter cut to 1/2 inch cubes
1 tablespoon lemon juice
1/2 teaspoon of truffle oil (optional)
Pine nuts for garnish
Add the ingredients above one at a time and cook in order while decreasing heat.
Fry (the same amount of) sage leaves and Prawns in a little bit of butter on a separate pan.
Place cooked ravioli add prawn and fried sage leaves to each piece.
Prepared Lili Human