Liquid Butternut Squash Ravioli with White Truffle


The juice of one butternut squash forms the perfect filling for raviolis when it's mixed with Parmesan cheese and butter. Serve the dish with a garnish of truffles and chives for an indescribable bite.


  • 1 large butternut squash, peeled and cut into 2-inch cubes

  • ¼ pound freshly grated Parmesan cheese

  • ¼ cup (½ stick) unsalted butter, melted

  • 8 sheets gelatin

  • Coarse salt and freshly ground pepper

  • 1 package wonton wrappers

  • 1 white truffle, shaved, for garnish

  • Fresh chives, snipped, for garnish


  1. Feed squash through an electric juicer. Pour juice through a fine sieve into a small bowl; discard solids. You will need 2 cups juice.

  2. Fill a medium bowl with 4 cups cold water; submerge gelatin sheets and let stand until softened, about 5 minutes.

  3. In a medium saucepan, combine juice, Parmesan, and butter. Squeeze excess water from softened gelatin sheets; add to saucepan, whisking to incorporate. Season with salt and pepper.

  4. Pour mixture into a 12 1/4-by-9-inch rimmed baking sheet; transfer to a refrigerator. Refrigerate until set, about 2 hours.

  5. Just before serving, bring a large pot of water to a boil over high heat; add wonton wrappers for 10 seconds. Using a slotted spoon, remove wrappers, and lay each flat on work surface.

  6. Remove baking sheet from refrigerator; cut gelatin into 1/2-inch cubes. Place a cube on top of a wrapper, folding like an envelope to enclose; repeat with remaining wrappers. Transfer ravioli to a large microwave-safe dish; place dish in microwave on high until gelatin melts, about 5 seconds.

  7. For each serving, place a ravioli in each of four large soup spoons; top with truffles, and garnish with chives. Repeat with remaining ingredients. Serve immediately.

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