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Christmas Day: CLOSED

December 26: CLOSED

 
Main Course Recipes

Roasted Butternut Squash & Chevre Ravioli

Ingredients:

For the Roasted Butternut Squash

1 small Butternut Squash, cut in half lengthwise 
1 TBSP Chilean Koroneiki Ultra-Premium EVOO


For the Pasta Dough

2 Eggs, beaten
1 tsp Salt
2 cups All-Purpose Flour
1/4 cup  Water   


For the Roasted Butternut Squash & Goat Cheese Filling

1 1/2 cups Butternut Squash (above), peeled, roasted, cooled
2 medium Shallots, finely sliced
1 TBSP Tuscan Herb INFUSED Olive Oil
8 oz. Chèvre (Goat Cheese)
4 oz. Brie Cheese, rind removed 
1 large Egg
To Taste Sea Salt & Fresh Ground Pepper


For the Pan Sauce of Balsamic, Rosemary & Shallots 

2 medium Shallots, sliced thinly
1-2" sprig Fresh Rosemary, leaves finely chopped
2 TBSP Tuscan Herb INFUSED Olive Oil
2 TBSP Traditional Balsamic Condimento
1/4 cup Pecorino Romano, shaved
To Taste  Sea Salt & Fresh Ground Pepper


Directions:

For the Roasted Butternut Squash

Preheat the oven to 375 degrees F.

On a parchment paper-lined baking sheet, lay the butternut squash, cut side down. Drizzle with Tuscan Herb INFUSED Olive Oil

Roast for 35-40 minutes until slightly golden brown around the edges and tender when poked with a knife at the thickest part.

For the Pasta Dough

While the squash is roasting, combine flour and salt in a medium-sized bowl. 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 of water. 

On a lightly-floured surface, knead dough for about 3 to 4 minutes. Cut 12" long sheets of dough, 1/8" thick, or the number 6 setting on a pasta machine. 

Cover sheets that are not being used with a towel so they do not dry out.  

For the Roasted Butternut Squash & Goat Cheese Filling

Over medium heat, saute the shallots in Tuscan Herb INFUSED Olive Oil until golden-brown and caramelized. 

Place all of the ingredients (including shallots) except the egg into the bowl of a food processor.  Pulse until ingredients are well-combined. Season to taste. Add the egg and pulse again until just combined.

For the Ravioli

In a large pot, bring salted water to a boil.   

Assemble the ravioli. Laying the pasta sheets out, place dollops of filling every two inches, with at least one inch between raviolis. Use approximately one tablespoon of butternut squash filling per ravioli. Seal the edges firmly (use water) before cutting.

Drop the ravioli a few at a time into the salted boiling water until they float, approximately 2 minutes. 

For the Pan Sauce of Balsamic, Rosemary & Shallots

Over medium heat, season and saute the shallots and rosemary in one tablespoon of Tuscan Herb INFUSED Olive Oil until golden-brown, fragrant, and caramelized, about five minutes. 

Add the Traditional Balsamic Condimento and whisk to deglaze the pan. Check the seasoning and adjust to taste. 

Add the second tablespoon of Tuscan Herb INFUSED Olive Oil and whisk to combine.

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

Serves 6




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