It’s finally time to enjoy the flavours of the season with a delicious butternut squash ravioli from Randy Feltis. 

Butternut squash ravioli with sage & chorizo

Ingredients: 

Fresh dough:

• 3 cups all-purpose flour
• ½ tsp salt
• 2 eggs
• ¼ cup olive oil
• ½ cup water
• extra flour on hand for dusting

Filling:

• 1 cup butternut squash puree
• ¼ cup mascarpone cheese
• ¼ cup grated parmesan
• salt &pepper to taste

Sauce:

• 1 nub butter
• ¼ cup chopped pecans
• ½ cup shallots
• ¼ cup fresh sage leaves
• ½ cup diced Chorizo
• 1 splash fine sherry vinegar
• coarsely ground black pepper & salt to taste

Method:

For dough:

Crack eggs into a large mixing bowl and beat them with a fork.

Add water, oil, and salt. Mix together.

Add 1 cup flour to the bowl. Use a fork to mix the flour with the eggs, water, oil, and salt. Repeat with the rest of the flour. Mix until a smooth dough is formed.

Take the dough out of the mixing bowl, shape it into a ball, and place it on your work surface. Knead for at least 10 minutes or until it becomes elastic.

LET REST FOR 20 MIN!

Clear and clean off a large work surface and dust it with flour. This is where you are going to roll out your dough. Dust a rolling pin with flour to prevent the dough from sticking. Roll out the dough until it is about 1/8 inch (1/3 cm) thick, or about the thickness of 2 stacked quarters.

With a cookie cutter or upside-down water glass, cut out circles in the dough (will make about 15-20 dough circles).

For filling:

Mix together the cheeses, squash puree, salt and pepper.

Carefully place a dollop of the filling into the center of a wanton wrapper (or homemade dough).  Egg wash the edges, and fold over into a triangle.  Be careful not to overfill!  Repeat until you have enough.

Boil them very briefly, about 1-2 minutes, in a pot of well-salted water.

For sauce: 

Toast the chopped nuts in a dry skillet until browned and fragrant.

Heat a stick of butter in a separate pan until it starts to brown.  Toss the shallots and chorizo in the pan, along with the coarsely ground pepper.

After a few minutes, add the sage leaves and cook until they have browned/crisped a bit.

Finish with a splash of vinegar and add on top of ravioli.

Serves 2-4

Courtesy Chef Randy Feltis
http://www.bradfordgreenhouses.com/