Go Back
+ servings
Print Recipe
5 from 1 vote

Topless Butternut Ravioli with a Creamy Wild Mushroom Sauce

Topless Butternut Ravioli with a Creamy Wild Mushroom Sauce is a stack of deliciousness with layers of Ravioli pasta, creamy wild mushroom sauce, savory sautéed chicken, naturally sweet roasted butternut squash, cheesy gouda and even has a crispy fried ravioli toppings.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Mains
Cuisine: Italian
Servings: 4
Calories: 780kcal
Author: HWC Magazine


  • 8 lasagna noodles
    cooked aldente

Butternut Squash Ingredients

  • 3 cups butternut squash (seeds removed, peeled and cut into ½ inch cubes)
  • 2 teaspoon thyme fresh removed from stem (leave some intact and whole for garnishing) or ½ teaspoon dried
  • ½ teaspoon nutmeg dried ground
  • 2 tablespoon olive oil
  • 2 cloves garlic
    peeled and chopped
  • ¼ cream
  • salt and pepper
    to taste

Sauteed Chicken Ingredients

  • 1 chicken breast
    skinless and boneless
  • ¼ teaspoon garlic powder
    dried ground
  • teaspoon paprika
    dried ground
  • teaspoon basil
  • salt and pepper
    to taste
  • olive oil
    to saute the chicken

Creamy Wild Mushroom Sauce

  • 1 tablespoon olive oil
  • 1 tablespoon onion
    peeled and chopped
  • 1 clove garlic
    peeled and chopped
  • ½ cup wild mushrooms
    handful of assorted wild mushrooms cleaned, stems removed and sliced thinly (shiitake, brown mushrooms, button- whatever you like)
  • 2 tablespoon flour
  • 2 tablespoon butter
  • 1 cup cream
  • ½ cup gouda cheese
  • 1 tablespoon chives
  • salt and pepper
    to taste

Garnishing Ingredients

  • 2 tablespoon Baked Butternut Squash cubes
    Reserved from about
  • 1 tablespoon gouda cheese
  • 2 sprigs thyme fresh
  • ½ slice fried ravioli noodle ½ slice fried ravioli noodle (after cooking the ravioli noodles until al dente, place a little olive oil in pan and fry ravioli noodle until slightly toasty brown on each side)
  • truffle oil drizzle on top- optional


  • Bake the butternut squash: Preheat the oven to 190 degrees Celsius. Place squash, olive oil, thyme, nutmeg, garlic, salt and pepper in a bowl and stir until well mixed. Bake butternut squash about 25 minutes or until fork tender. Set aside- keep warm)
  • Take ¾ of the cooked butternut squash and place in blender with ¼ cup cream and salt and pepper to taste. Set aside and keep warm
  • Saute the Chicken: Cut the chicken in half lengthwise so cooks evenly or pound chicken flat. Sprinkle chicken with garlic powder, paprika, basil, salt and pepper. Place a tablespoon of oil in pan and saute chicken until cooked- about 4 minutes per side. Chop chicken into bite sized cubes and set aside to keep warm.
  • Make the Creamy wild Mushroom Sauce: In a small pot add oil and heat up. Add garlic, onions, wild mushrooms and cook until tender. Add flour and butter to make a roux and cook for a few minutes. Slowly add cream and stir until creamy and smooth, add salt, pepper and chives to taste. Set aside and keep warm.
  • Cook lasagna noodles according to directions until al dente and run under cold water. Cut each lasagna noodle in half and set aside. Keep warm.
  • Assembly: Place one half slice of the cooked lasagna noodle in the center of your plate. Add 1- 2 tablespoon of butternut cream mixture on top. Add a few pieces of chicken on top, a sprinkle of gouda cheese and a drizzle of creamy wild mushroom sauce. Then start the process again with another layer of lasagna, layer of creamy butternut, sautéed chicken, gouda cheese, drizzle of creamy wild mushroom sauce. I made up to 7 layers tall.
  • Garnish top of open-faced ravioli with drizzle of creamy wild mushroom sauce, a few roasted butternut squash cubes, thyme and a fried ravioli wedge. Drizzle entire dish with a little white truffle oil. Layers of rich and creamy goodness is sure to bring some warm smiles to your guests.


You can take this recipe and make it into a regular lasagna platter, top it off with some additional gouda cheese and white creamy sauce and bake in the oven until golden and bubbly. This version is perfect for a make ahead lasagna dish for a family gathering. All you need to do is to multiply the lasagna noodles, chicken and wild mushroom sauce x 4 to feed a hungry crew.  You will also need an additional one cup of gouda grated for the top of the 9 x 11 lasagna dish before baking.


Serving: 1g | Calories: 780kcal | Carbohydrates: 61g | Protein: 29g | Fat: 48g | Saturated Fat: 24g | Cholesterol: 161mg | Sodium: 350mg | Potassium: 816mg | Fiber: 4g | Sugar: 5g | Vitamin A: 12478IU | Vitamin C: 26mg | Calcium: 284mg | Iron: 2mg