Description
Not your average pasta night. Butternut squash ravioli with prawns is the new comfort food.
Ingredients
Units
Scale
- 1/4 cup white balsamic vinegar
- 1/4 cup dry white wine
- 1 tablespoon heavy cream
- 1/4 to 1/2 cup butter, cut into small cubes
- 1 tablespoon lemon juice
- 1/2 teaspoon truffle oil (optional, but amazing)
- A handful of pine nuts (for garnish)
- Sage leaves
- Raw prawns (about the same number as ravioli pieces)
- Cooked butternut squash ravioli
Instructions
- In a pan over medium heat, add the white balsamic vinegar.
- Pour in the white wine and let it bubble for a minute.
- Stir in the cream.
- Lower the heat and slowly whisk in the butter, a few cubes at a time.
- Add lemon juice and truffle oil (if using).
- Keep stirring until it’s silky smooth.
- In another pan, melt a bit of butter.
- Fry the sage leaves until crispy, then cook the prawns in the same pan until pink and tender.
- Plate the warm ravioli, top with prawns, crispy sage, and a drizzle of that rich lemon-butter sauce.
- Finish with toasted pine nuts on top.
Notes
Prepared, tried, and tested by Lili
