Roasted Butternut Squash Ravioli with Balsamic Shallot Sauce

June 01, 2021

INGREDIENTS

Roasted Butternut Squash:

• 1 small butternut squash cut in half lengthwise
• 1 Tbs. Ultra Premium Extra Virgin Olive Oil, robust intensity

Ravioli Pasta: (For this application, you can buy fresh pasta sheets, or wonton wrappers if you want to cut out the step of making your own fresh pasta dough.)

• 2 egg, beaten
• 1 teaspoon salt
• 2 cups all-purpose flour
• ¼ cup water

Ravioli Filling:

• 1 ½ cups roasted butternut squash
• 2 medium shallots, thinly sliced
• 1 Tbs. Ultra Premium Extra Virgin Olive Oil, robust intensity
• 8 oz. Chèvre goat cheese
• 4 oz. Brie cheese, rind removed
• 1 large egg
• Sea salt & fresh ground pepper to taste

Balsamic Shallot Sauce:

• 2 medium shallots, thinly sliced
• 1 - 2" sprig fresh rosemary, leaves finely chopped
• 1 Tbs. +1 Tbs. Ultra Premium Extra Virgin Olive Oil, robust intensity
• 2 Tbs. 18-year Traditional Dark Balsamic
• Sea salt and fresh ground pepper to taste
• ¼ cup shaved Pecorino Romano cheese

DIRECTIONS

Preheat the oven to 375℉.

On a parchment paper lined baking sheet, roast the butternut squash, cut side down, for 35-40 minutes until slightly golden brown around the edges and tender when poked with a knife at the thickest part.

While the squash is roasting, make the pasta dough (if not using premade pasta sheets). In a medium-sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water. On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or out 12" long sheets of dough to ⅛" thick. Cover sheets that are not being used with a towel so they do not dry out.  

Over medium heat, sauté the shallots in olive oil until caramelized. Place the shallots, roasted squash, olive oil, and both cheeses into the bowl of a food processor. Pulse until ingredients are well combined. Season to taste, then add the egg and pulse until just combined.

In a large 8-quart pot, bring salted water to a boil. Assemble the ravioli by laying the sheets out, and using approximately one tablespoon of butternut squash filling per ravioli with at least 1" between raviolis. Use water, seal the edges firmly before cutting. Drop the ravioli a few at a time in to the salted boiling until they float, approximately 2 minutes.

Over medium heat, season and sauté shallots and rosemary in 1 tablespoon of olive oil until golden brown, fragrant, and caramelized, about 5 minutes. Add the balsamic and deglaze the pan. Season to taste. Add the second tablespoon of olive oil and whisk to combine.

Once the ravioli are cooked, gently toss with the pan sauce, top with Peccorino, and serve immediately.

Serves 6

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