Anticiplate

I created this meal about two weeks ago when I had my mother over for dinner. It requires a little bit of effort, but it is well worth it! I have posted a video on how to make the ravioli, rather than trying to explain it in words. Also, if you do not want to make your own ravioli, they have a wide selection of pre-made butternut squash ravioli in the stores now. But don’t cheat:) 

Serves 4

Prep time: 20 minutes

Cook time: 1 hour 30 minutes (including making ravioli)

Butternut Squash Filling:

2 1/2 lb. butternut squash, peeled and cut into 1 inch chunks 

2 Tbsp. Extra Virgin Olive Oil

Kosher salt and black pepper

2 small shallots, chopped

2 cloves garlic, chopped

1/4 c. cave aged gruyere, (about 2 oz.)

1 egg, beaten

1/4 tsp. freshly ground nutmeg

1/2 tsp. cinnamon

pinch of cloves

Package of won-ton wrappers 

Brown Butter Sauce:

1/2 c. salted butter

10 fresh sage leaves

1/2 c. pecans, coarsely chopped

1/2 c. dried cranberries

1/2 lemon, juiced

Parmigiano Reggiano, for serving

Preheat oven to 375 degrees. On a foil lined baking sheet, toss the butternut squash in olive oil and a generous amount of salt and pepper. Roast for 25 minutes or until fork tender.

Meanwhile, saute shallots and garlic in 1/2 tbsp. olive oil over medium high heat for 3 minutes, or until lightly browned. 

Once squash is out of the oven, and slightly cool, combine shallots, squash, cheese, egg, and spices in a food processor. Process until smooth. Add squash. Pulse until thickened. Taste for seasonings. You can add more salt and pepper depending on your taste. 

Make ravioli (see video). *The ravioli can be made 1 day in advance and separately frozen on a tray with parchment paper. It can also remain in the freezer for up to a month. 

VIDEO*

Bring a large pot of water to boil for ravioli. Salt the water once it is boiling. 

Drop a batch (about 12) of ravioli in the boiling water and cook for 3 minutes, or until ravioli float to the top.  Then take them out with a slotted spoon and place them in a large serving bowl.(I only made about 24 ravioli for dinner and left the other ravioli uncooked. I put them in the freezer. You can cook them again by putting them in boiling water for 4 minutes, or until they float to the top) 

While the ravioli is cooking, heat 1 stick (1/2 c.) salted butter over medium heat. When the butter has just melted, add the cranberries, pecans, and sage leaves. Let butter cook until it is just amber colored. Take it off the heat and add 1/2 of a lemon’s juice. Season to taste with salt and pepper. 

Pour sauce over the ravioli and top with grated parmigiano reggiano.