Grilled Figs and Butternut Ravioli in a Walnut Herb Sauce



What could be easier in the Summer than grilled figs and some purchased ravioli in a creamy fresh herb sauce? Not much I think.

This is so easy  just buy some fresh, ripe but not overly soft figs, remove the stems and wrap each in a half slice of Prosciutto. Tuck everything round so the fig is completely covered and pop on the grill turning to crisp each side of the Prosciutto. Take them off the heat and the fig will be oozing sweetness inside the salty, crisp shell. A drizzle of good quality Balsamic vinegar is all you need unless you want to go totally over the top and  stuff the figs with Gorgonzola or a good tangy goat’s milk cheese before wrapping and grilling them up! Plan on 1-4 figs per person depending on where they fit into your meal.

I didn’t make my ravioli for this just grabbed a package out of the freezer- but you could- it wouldn’t be hard at all. :) I’ll post a recipe for some later in the harvest season.

Butternut Squash Ravioli with Fresh Herb Sauce

  • 1 small package handmade butternut squash ravioli from a good pasta maker or make your own, cooked according to package directions while making the sauce and drained well.

  • 1 small handful of fresh herbs including Oregano, Marjoram, Parsley, Tarragon, Garlic chives and Thyme all washed and then minced together.

  • 1 Tablespoon AP flour

  • 1 Tablespoon butter

  •  one small clove fresh garlic

  • salt and pepper to taste

  • 3/4 cup  milk

  • small handful of walnut meats, toasted

  • 1/2 to one cup of Parmigiano-Reggiano, freshly grated

Melt the butter in a small saucepan, add the flour and cook just until it begins to color slightly. Add the minced garlic and a pinch of salt and pepper. Heat the milk in another pan or the microwave and then stir into the butter/flour mixture. Heat over medium low heat stirring constantly until the sauce is thick enough to coat the back of a wooden spoon. Add a small handful of Parmigiano-Reggiano, the toasted walnuts and the minced herbs. Serve immediately over the cooked ravioli. Sprinkle with more cheese if desired.


And for your viewing pleasure an adorable clip from Houseboat with Sophia Loren singing “Bing! Bang! Bong!”




  1. Gabi says:

    Maryann- thank for stopping by – hope you’re enjoying your vacation- I miss you!

    Dana- Thanks and “oh no a meme!” ;0 thanks for thinking of me- I’ll try to get to it right away

    Sally-Oh I am so pleased that you tried these and liked them- I wish I had and enormous fig tree like you have. I adore them. xoxoxo

    LisaRene- Thanks – I’m heading on over to see what lovely thing you’re cooking tonight!

    Lore – Thank you!

    Marie- Thanks a bunch!

    Charlotte- Wow tagged again?- I guess I’m going to have to get on this. Thanks for thinking of me!

  2. Marie says:

    I have figs sitting on my counter right now, and I was wondering what to do with them, sweet or savory? I got my answer from you!! Thanks Gabi

  3. casalba says:

    Hi Gabi, I tried the figs – they were delicious. I’ve linked your post to mine on what else to do with them. Hope that’s OK, Sally

  4. casalba says:

    We’ve got a glut of figs over here at the moment. Your recipe with prosciutto is so well timed and sounds so delicious that I’m giving it a go. Thanks, Sally.

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