Friday, September 17, 2010
Squash, Chestnut and Ricotta Ravioli
Many great chefs can make wonderful creations with various ingredients and bring them all together with whimsical presentation. On the other hand, I enjoy seasonal ingredients and just let the flavors of the season make for a great combination. Whether they are local to your area or come from across the ocean, seasonal ingredients are readily available. As I often find when it grows together, it goes together.
Vibrant butternut squash, earthy roasted chestnuts and creamy sheep's milk ricotta combine to create a taste that lets you know fall is here and it's harvest time. Although ricotta is available all year long, fall is when I enjoy it the most. Nuttiness from the chestnuts partners great with the sweet rich taste of a roasted squash.
Why make ravioli when you can go out and buy them? First of all we never truly know what is in them and secondly this recipe will show you a trick to making quick and easy ravioli using fresh pasta you can buy locally.
Using fresh lasagna purchased from from my neighbourhood pastificio I take the leg work out of making the pasta my self. When creating a stuffing for your ravioli, let your imagination run wild using seasonal flavors you enjoy together.
8 sheets of fresh lasagna
1 cup of fresh sheep's milk ricotta
1 cup roasted butternut squash, skin removed (400f oven for 1hour)
1/4 cup ground roasted chestnuts
1/2 cup grated parmigiano cheese
Flour for dusting
1 egg beaten with 2 Tbsp water
Once squash has cooled, place it in a bowl with ricotta,chestnuts and parmigiano and mix well.
In a frying pan on medium heat, melt some butter until lightly brown then add fresh sage leaves and a very small pinch of freshly grated nutmeg.
Pour sauce over ravioli and plate with shavings of parmigiano reggiano.
If large ravioli are made, serve 3-4 per person.