Appetizers,  Herbs/Spices/Condiments,  Pasta,  Recipes

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!”



I am a writer, artist, gardener, obsessed cook/baker and recipe lover. I spend my time finding new ways to enjoy my life and try to encourage everyone around me to do the same. I like creating a cozy, warm, comforting and inviting atmosphere and hope to share some of that here. Hopefully, I get to learn from others who share my interests too.


Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Rss Feed Tweeter button Facebook button