Butternut Squash Ravioli with Wild Mushrooms
I recently purchased some butternut squash ravioli from PCC Natural Foods. I tossed the cooked ravioli with a little Parmesan and they were delicious. So delicious in fact, I decided to roast a butternut squash and make my own ravioli. What transpired was A-M-A-Z-I-N-G and resulted in a week long binge of eating butternut squash ravioli every day. I know, probably not the best way to consume my daily ration of vegetables, but hey, if food doesn’t taste fabulous, what’s the point of eating?
Ingredients
1 butternut squash
1/4 leek, sliced paper thin
assorted mushrooms cleaned and sliced (crimini, button, portobello, shitake, chantrelle, oyster, etc)
olive oil
truffle oil
2 shallots, minced
2-4 fresh sage leafs
1 cup heavy cream
vegetable stock
2 cloves garlic, minced
1 black truffle, finely minced
ravioli or lasagna dough sheets, or won ton wrappers
Preheat oven to 400 degrees
Prepare the Filling
Cut one butternut squash in half lengthwise. Remove seeds, pulp and membrane. Brush a cookie sheet with oil and place squash halves on the cookie sheet, cut side down. Bake for 50 minutes to one hour. Remove cooked squash from skin and puree in blender or mash by hand with potato masher. Cook in saucepan over medium heat to reduce the moisture. Add 2 tablespoons grated Parmesan, 1/4 cup mascarpone and 2 tablespoons butter. Stir half of the minced truffles into squash. Optional: add pinch of cocoa chile blend.
Prepare the Mushrooms
Saute assorted mushrooms in butter and minced garlic over medium heat until tender. Remove from heat and set aside.
Prepare the Ravioli
Photo by frangrit
Place a kettle of water on high heat and bring to a boil while preparing the filling. In a small bowl, mix 1 egg with 1 tablespoon of water. Spread out sheets of ravioli dough (or won ton wrappers) on lightly floured cutting board or counter top. 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 (or won ton wrapper) on top of the first one. Press with fingers to seal edges in between rows of filling (or edges of won ton wrappers). Cut ravioli apart with a ravioli wheel and crimp the edges around all four sides. Reduce heat slightly and gently boil ravioli for 5 minutes. Drain in colander and remove ravioli to serving bowl.
Prepare the Sauce
In a skillet, over medium heat saute leeks, remaining minced truffles and shallots in olive oil until tender. Reduce heat to low and add cream, stock and sage leafs. Heat ingredients, then pour through sieve to strain. Add a few drops of truffle oil to cream. Gently combine the mushrooms and cream sauce with the ravioli and serve.
Kelly Lenihan ©2009 All Rights Reserved
