This restaurant-worthy dish is a true celebration of fall flavors. Sweet butternut squash ravioli pairs beautifully with rich prosciutto, jammy figs, tangy goat cheese, and a peppery-sweet pomegranate sauce. The layers of flavor are complex yet comforting, making this recipe ideal for a holiday dinner or any special occasion when you want to impress. Garnished with jewel-like pomegranate arils, each plate is as stunning as it is delicious.
INGREDIENTS:
Peppered Pomegranate Sauce
2 cups pomegranate juice
1 cup light brown sugar
1 tablespoon toasted, crushed black peppercorns
Butternut Squash Ravioli
1/4 cup pomegranate juice
12 medium butternut squash ravioli
4 slices Italian prosciutto, each cut lengthwise into 3 strips
4 medium black mission figs, peeled and split
1/4 cup sherry
Pinch sugar
2 oz. crumbled soft goat cheese log
1/4 cup port wine
1 tablespoon shallot, finely chopped
3 oz. butter, cold, diced
1 oz. Italian parsley
1/2 cup pomegranate arils
METHOD:
Make the Pomegranate Sauce
In a small saucepan, combine pomegranate juice, brown sugar, and crushed black peppercorns.
Simmer slowly over low heat, stirring occasionally, until reduced to a syrupy consistency (30–45 minutes).
Strain the sauce to remove the pepper solids. Let cool to room temperature and set aside.
Prepare the Ravioli and Figs
Toss the peeled, split figs with the sherry and a pinch of sugar. Set aside to macerate. Cook the ravioli in a pot of salted boiling water according to package directions, until al dente. Drain well. In a large sauté pan over medium heat, melt half of the butter. Quickly sauté the ravioli just until lightly golden on both sides. Remove from the pan and keep warm.
Build the Sauce and Assemble
In the same pan, add the shallots and prepared figs. Cook for 1 minute until fragrant. Add the pomegranate juice and port wine. Simmer for 1–2 minutes, allowing the liquid to reduce slightly. Whisk in the remaining cold butter a few cubes at a time until the sauce thickens and becomes glossy.
Plate the Dish
Arrange three ravioli on each plate. Add two fig halves and three strips of prosciutto between the ravioli. Sprinkle with crumbled goat cheese. Drizzle the peppered pomegranate sauce over the top. Garnish with fresh parsley and pomegranate arils before serving.
YIELD: 4 servings
SOURCE: Recipe courtesy of pomegranate.org.
