Rice bread ravioli with truffled butternut squash filling and szechuan spiced prawns

It wasn’t long ago Whole Foods opened not far from where I live. It is like one large store full of goodies! I did pop in today and of course I got side tracked, all I wanted was a couple of veg! Inspired I ended up with a slightly odd basket with rice bread wraps, some very plump and juicy looking prawns, some veg, quails eggs and a tub of hummus.

I had hummus and veg for lunch and finished it off with an apple. Just the healthy lunch I needed after a week of slight indulgence.

The rice bread wraps looked interesting.


In the fridge was the last of the butternut squashes from the allotment. It was quite small and I wanted to use it to make something special. After some thinking I decided to make rice bread ravioli with a truffled butternut squash filling.

Truffled butternut squash and mushroom filling 

Preparation time 10 minutes 

Cooking time 20 minutes 

Oven 190C or 370F

Serves 2


  • 1 small or 1/4 butternut squash
  • 2 portobello mushrooms
  • oil for cooking
  • salt & pepper
  • 2 tbsp creme fraiche
  • 1-4 tbsp milk
  • tuffle oil
  • approx 4.5 cm or 1.5 inch leek
  • a bunch of parsley

Peel, de-seed and chop up the butternut squash. Mix the butternut squash with salt, pepper and the oil. Peel the mushrooms and cut in to quarters, mix with oil salt and pepper. Then place the butternut and the mushrooms on a non stick baking sheet and bake for 15-20 minutes, or until soft.

When the butternut is ready place it in the blender with creme fraiche and the milk. Add the milk a little at the time, the filling is not supposed to be too runny, or too smooth. Chop the portobello mushroom in to small cubed and mix with the butternut squash. Place in a bowl and add truffle oil, a drop at the time, add and taste the whole time. Truffle oil can get sickly if there is too much. Chop the leek fine, then chop the parsley and add to the mixture. Taste and set aside until you are ready to fill the ravioli.

Crack an egg in a bowl and mix it. Cut the rice bread in to ravioli sized squares. Place a teaspoon of filling on each square.


Brush the edges all around with the whisked egg, place another square on top and make sure they stick together. Trim the edges and set aside until ready to cook but if they are kept for a while place them under a damp towel as the bread is delicate and can crack.

Szechuan spiced prawns

Preparation time 10 minutes 

Cooking time 10 minutes 

Serves 2


  • 200 gram or 7 oz of peeled, raw prawns
  • 1/2 dl of corn flour
  • 1 1/2 tbsp szechuan  peppercorns
  • 1/2 tbsp seasalt
  • oil for cooking (I used rapeseed oil)

Toast the szechuan  peppercorn and the sea salt in a dry pan and then grind. Mix with the flour. Heat a wok and add the oil.


Coat the prawns with the flour and spice mixture and place in the hot oil. Let cook for a minute, turn around and and cook on the other side. until just cooked through. Cook it in batches and dry on household paper.

Once cooked cook the ravioli  in the oil, they are very quick to cook and again, let them dry on household paper. I used very little oil in the bottom of the wok and that was more than sufficient.

We ate it with a couple of pan fried quails eggs, tomato and a home made aioli.


The rice bread ravioli was crispy and the butternut filling rich with just a hint of truffle. The prawns had a spice bite from the szechuan  pepper and they were just as juicy as they looked and the peppery taste was delicious with the aioli and the truffled butternut. The tomato added a slight acidity and the quails eggs, well, they are the not delicious?! I was worried it might be a bit dry but it worked. It worked even better with a bottle of beautiful Pinot Noir.

2 Responses to “Rice bread ravioli with truffled butternut squash filling and szechuan spiced prawns”
  1. This sounds delicious! The plating looks so beautiful!

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