12835 Preston Road #302, Dallas Texas 75230 972-789-9610
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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
