Roasted Squash Ravioli With Quince And Chestnut Brown Butter
From Chef Andrea Carlson
prep time: 2 hrs.
cook time: 10 mins
serves six as a first course
A ravioli multi-press makes quick work of this recipe. Alternatively, you can roll, fill and fold fresh pasta into tortellini or other stuffed pasta shapes. If quince are unavailable, substitute a firm Bosc or Asian pear.
1 small organic winter squash (such as Delicata, Acorn, Buttercup),
15 Fraser Valley chestnuts
1 quince, peeled, cored and diced
1 recipe fresh pasta dough (to make 1lb)
1/2 cup unsalted butter
4 organic shallots, peeled and thinly sliced
1/2 cup dry BC riesling
1 tbsp fresh thyme leaves
Preheat oven to 400F.
Halve squash, scoop out seeds and roast flesh side down in an oiled pan until tender (approx. 45 min.)
Using a sharp paring knife, score each chestnut deeply with an "X." Roast in a shallow pan in the same oven for 30 min., or until knife-tender. Let cool.
As well, toss diced quince (or pear) in a small pan and roast for 10-15 min.
When squash is cool enough to handle, scoop out the flesh and purée in a food processor. Transfer to a bowl and season to taste.
Peel chestnuts and chop coarsely.
Prepare your favourite pasta dough recipe. Roll dough to #6 on pasta machine. Using manual press, fill ravioli with squash purée and seal (allow 5 pieces per serving). Bring a large pot of salted water to boil. Start cooking the ravioli and immediately start the sauce.
In a small heavy saucepan over medium heat, cook the butter until it begins to brown. Add the shallot and cook for 1 minute. Add the riesling and cook for another 2 minutes. Add the quince, chestnuts and thyme. Toss gently to combine.
Season with salt and pepper to taste.
Drain ravioli and divide among pre-warmed plates. Spoon sauce over top.
Garnish with grated BC goat cheese (optional).
