October 22, 2012
Butternut squash ravioli with wild mushrooms is seasonal dish that highlights fall flavors. Fall is a time to embrace winter squash in all its elegant forms. Homemade ravioli is a process and will require a substantial amount of time. However, your efforts will be rewarded with something spectacular. If you are looking for a shortcut for this recipe, you can use wonton wrappers or fresh lasagna sheets instead of making your own pasta dough. Enjoy butternut squash ravioli with wild mushrooms with a glass of robust red wine on a cool fall evening.
Butternut Squash Ravioli with Mushrooms
Ingredients:
2 shallots, minced
1 cup heavy cream
2 cloves garlic, minced
1 black truffle, finely minced
Directions:
Preheat oven to 400 degrees
Prepare the filling:
Cut one butternut squash in half lengthwise.
Remove seeds, pulp and membrane.
Bake for 50 minutes to one hour.
Add 2 tablespoons grated Parmesan, 1/4 cup mascarpone and 2 tablespoons butter.
Optional: add pinch of cocoa chile blend.
Prepare the mushrooms:
Remove from heat and set aside.
Prepare the ravioli:
In a small bowl, mix 1 egg with 1 tablespoon of water.
Place a heaping tablespoon of filling 2 inches apart on sheets of dough (or per won ton wrapper).
Brush edges of dough with egg mixture. Place a second sheet of dough on top of the first one.
Cut ravioli apart with a ravioli or pizza wheel.
Crimp the edges around all four sides.
Drain in colander and remove ravioli to serving bowl.
Prepare the Sauce:
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