Butternut Squash Ravioli with Peppered POM Sauce
TIME TO TABLE: 55 MINUTES (HOMEMADE) OR 15 MINUTES (STORE-BOUGHT) PREP, 40 TO 50 MINUTES COOKING
Makes 4 servings.
Peppered POM Sauce
2 cups pomegranate juice
1 cup light brown sugar
1 tablespoon toasted, crushed black peppercorn
Butternut Squash Ravioli
1/4 cup pomegranate juice
1/2 cup pomegranate arils
12 medium butternut squash raviolis** (store-bought or homemade recipe below)
4 slices Italian prosciutto, each cut lengthwise into 3 strips
4 medium black mission figs, peeled and split
1/4 cup sherry
2 oz. crumbled soft goat cheese log
1/4 cup port wine
1 tablespoon shallot, finely chopped
3 oz. butter, cold, diced
1 oz. Italian parsley
Peppered POM Sauce:
Combine 2 cups light brown sugar and 2 tablespoons toasted, crushed black peppercorn with 2 cups pomegranate juice in a small saucepan. Reduce slowly over low heat until it has the consistency of syrup (about 30 to 45 minutes). Strain, and allow to cool to room temperature.
Butternut Squash Ravioli:
Prepare fresh raviolis** at least 4 to 8 hours in advance. Refrigerate covered until use.
Toss peeled and split figs with the sherry and sugar. Cook raviolis in salted boiling water. Heat a large sauté pan over medium heat. Melt the butter in the pan, quickly sauté raviolis, remove from the pan, and set aside. Add the shallots and figs to the pan. Sauté for a minute. Add the pomegranate juice and port. Sauté for another minute or two.
Place three raviolis onto each plate along with two fig halves and three strips of prosciutto between the raviolis. Crumble goat cheese equally onto each plate. Drizzle peppered-pomegranate sauce over raviolis as desired. Garnish each plate with Italian parsley and fresh pomegranate arils.
Nutrients per Serving (3 raviolis, store-bought): 581 calories (260 calories from fat), 15g protein, 29g total fat (17g saturated), 59g carbohydrates, 3g dietary fiber, 107mg cholesterol, 26g total sugars, 183mcg vitamin A RE, 665mg sodium, 197mg potassium, 17mg vitamin C.
Nutrients per Serving (3 raviolis, homemade): 502 calories (213 calories from fat), 12g protein, 24g total fat (15g saturated), 54g carbohydrates, 3g dietary fiber, 71mg cholesterol, 24g total sugars, 197mcg vitamin A RE, 683mg sodium, 303mg potassium, 21mg vitamin C.
**Homemade Butternut Squash Raviolis
TIME TO TABLE: 40 MINUTES PREP
Makes 30 raviolis (15 servings).
60 won ton skins
2 cups butternut squash meat
1 cup chicken broth
1 tablespoon honey
1/2 teaspoon Madras curry powder
pinch cayenne pepper or chipotle powder
1/3 cup ricotta cheese
2 tablespoons unsalted butter
Salt and white pepper to taste
Butternut Squash Raviolis:
Melt the butter with curry in medium sauté pan. Add honey and butternut squash meat, then stir over medium heat until soft. Add the chicken broth, bring to a simmer, and reduce until all the liquid is boiled off. Allow it to cool to room temperature.
Place cooked butternut squash in a food processor, and puree until smooth. Add the ricotta cheese, along with salt and white pepper to taste. Lay out 15 won ton skins on a flat work surface, placing a tablespoon of butternut squash filling in center of each skin. Lightly brush the sides of each won ton skin with cold water. Top each one with another won ton skin and press around the edges of the ravioli with your finger to seal. Refrigerate covered until needed.
*These raviolis can be frozen for use at a later time.
Nutrients per Serving (3 raviolis): 128 calories (18 calories from fat), 4g protein, 2g total fat (1g saturated), 23g carbohydrates, 1g dietary fiber, 8mg cholesterol, 2g total sugars, 14mcg vitamin A RE, 230mg sodium, 106mg potassium, 4mg vitamin C.