Ravioles de Calabaza
Roasted calabaza squash, goat and mascarpone cheese filled half moon ravioli. Caramelized pearl onions, baby spinach and sherry vinegar reduction sauce. Toasted pumpkin seeds.
For Ravioli
Yields 9 Servings
Ingredients:
- 1.8 lbs calabaza squash, half inch dice
- ½ tablespoon Kosher salt
- 1½ teaspoons olive oil
- 2 oz. red onion, small dice
- ½ oz. unsalted butter
- 1/5 fl. oz. olive oil
- 1/5 oz. scallions, finely chopped
- 1/5 tablespoon fresh rosemary, finely chopped
- 2½ oz. romaine heart lettuce, chopped
- ½ oz. jalapeño chiles, brunoised
- 1.6 oz. mascarpone cheese
- 3.2 oz. goat cheese
- 6.4 tablespoons Japanese bread crumbs, toasted
- ½ tablespoon Kosher salt
- 45 pasta discs
- 18 oz. roasted pearl onions
- 9 oz. fresh spinach
- 9 tablespoons Sherry Sage Butter Sauce (Recipe Follows)
- 9 tablespoons unsalted butter
- 2¼ oz. Pepitas (Toasted pumpkin seeds)
Directions:
Toss the diced squash with oil and salt; roast at 350ºF on a sheet pan with parchment. Roast for 20 - 25 minutes until softened, then chill. In a large saucepan melt the butter with oil. Add the onions jalapeños and cook until soft and translucent. Season with salt. Add the romaine and scallions. Cook until the liquid evaporates, approximately 5 minutes. Chill. In a mixing bowl, toss the two cooled mixtures and fold into the cheeses and bread crumbs. The filling per ravioli is ¾ oz each. Boil a pot of salted water on the stove. Cook the ravioli for approximately 7 minutes or until the pasta is tender and the filling is cooked. Meanwhile in a hot saute pan, wilt the spinach. Add the onions and cooked raviolis with a bit of the pasta water. Add the Sherry Vinegar Sage Reduction. Add the unsalted butter and gently fold it into the sauce with a spoon to form and allow the sauce to reduce to coat the ravioli. Place 5 ravioli in a bowl per serving and top with roasted pumpkin seeds.
Sherry Sage Butter Sauce
Yields 2 cups
Ingredients:
- 20 oz. carrots, diced
- 10 oz. celery, diced
- 20 oz. onions, diced
- 1 tablespoon blended oil
- 4 tablespoons light brown sugar
- 5 liters sherry vinegar
- ½ oz. fresh sage, roughly chopped
- ¾ teaspoon Kosher salt
Directions:
Sautee all ingredients except vinegar until soft. Add vinegar and simmer slowly to reduce to 2 cups. Stir in the roughly chopped sage and remove from heat. Add salt. Let sage steep in the sauce until cool, then strain and hold until ready to serve.
