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For the filling: 1.
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Preheat oven to 400 F. Peel the squash, cut it in half lengthwise, remove the seeds then cut it into cubes.
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Spread it on a rimmed pan, drizzle with olive oil and season with salt and pepper.
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Roast at 400 F for 25-30 minutes or until squash is fork tender.
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2.
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Heat the oil in a saute pan over medium heat.
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Add onions and garlic and saute them until soft and translucent.
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3.
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Place 2 cups of the squash in a food processor with the cooked garlic and onion mixture, the nutmeg and the mascarpone cheese.
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4.
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Puree until totally smooth.
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5.
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Season with salt and pepper to taste and set aside until you are ready to assemble the ravioli.
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For the truffle oil sauce: 1.
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Combine the vinegar and white wine in a saucepan on medium heat.
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Reduce until the liquid forms a light syrup.
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2.
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Once it thickens, reduce the heat and add the cream.
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I often heat the cream first because I find that cream curdles less if you heat it first.
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I hate it when things curdle.
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3.
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Decrease heat to low and whisk in butter, one cube at a time until well incorporated.
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You may not need the full amount.
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Start with 1/4 cup and then taste and see what you think.
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Do not allow it to boil.
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4.
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Add lemon juice and truffle oil.
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Do not leave out the truffle oil.
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The oil is what makes this sauce.
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Keep sauce warm until ready to serve.
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For the ravioli dough: 1.
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Into the bowl of a stand mixer fitted with a dough hook, add flour and salt and mix; then add 1 egg at a time and blend as you add each.
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Then add oil and mix until it forms a ball.
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Knead until smooth and then cover and let the dough rest for 30 minutes.
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2.
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Cut dough in quarters and cover the rest so it doesnt dry out.
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Flour the counter and press the first section of dough flat to put it into the pasta machine.
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Put it into the machine on the widest setting.
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Do this 2 or 3 times then after that, turn the dial to the next setting getting thinner as your turn.
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The dial my machine starts at 1 and I go to 4 on the dial.
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3.
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Once you have a thin sheet of pasta, cut or shape the pasta into whatever form you desire.
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For ravioli, read on ... 4.
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If you have a pasta maker, use it to make two strips of dough that are about 5 inches wide.
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Lay one piece down and drop tablespoon sized scoops of the squash filling evenly spaced down the length of the sheet of dough (about 2 inches apart) and also make two rows across the width of the sheet.
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Then place the other strip of pasta over top and press down around each spoonful to make a sealed pocket.
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Then cut into ravioli squares.
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5.
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If you dont have a pasta maker, just roll the pasta by hand into at least a 10 inch wide rectangle and then cut into 2 strips that are 5 inches wide each and follow the directions above.
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6.
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Cook the ravioli by boiling a pot of salted water.
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When water hits a boil, throw a bunch of ravioli in (dont crowd the pot) and cook for a few minutes until they float.
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Drain and assemble the dish.
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Eat and savor!
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For the garnish: 1.
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Heat 1/4 of the butter in a saute pan over medium-high heat.
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Add the prawns and cook for 1 to 2 minutes per side, or until they are an orange-pink color.
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Immediately remove them from the pan.
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2.
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Melt the remaining butter in the same pan.
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Add the sage leaves and fry until crisp.
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For the assembly: As an appetizer: Assemble 3 or 4 ravioli on each plate, place one sage leaf on each ravioli and one prawn on top.
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Drizzle a spoon full of the sauce over each one.
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As a main course: Place a number of ravioli on each plate, sprinkle a few sage leaves and prawns on top.
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Drizzle the sauce over the whole works.
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You are going to love these!
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You will be so glad you made these at home, because you can just make yourself another plate.
