Butternut Squash Ravioli with Peppery Pomegranate Sauce

Butternut-squash-ravioli-pomegranate-sauceOur farmers market is lucky to have our own fresh pasta vendor — Pensi Pasta Company. Evette offers a delicious assortment of raviolis with flavorful fillings. Pomegranates and fresh pomegranate juice is available from Rancho Padre Farm.

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 raviolis
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:
Pomegranate Sauce
In a small saucepan, combine light brown sugar and toasted, crushed black peppercorn with pomegranate juice in a small saucepan. Reduce slowly over low heat until it is the consistency of syrup (about 30 to 45 minutes). Strain, and allow to cool to room temperature.

Butternut Squash Ravioli
Toss peeled and split figs with the sherry and sugar.

Cook raviolis in salted boiling water; drain. Heat a large sauté pan over medium heat. Melt the butter in the pan, quickly sauté raviolis. Remove raviolis from the pan, and set aside.

Add the shallots and figs to the pan. Sauté for a minute. Add the pomegranate juice and port. Sauté for another minute or two.

Place three raviolis onto each plate along with two fig halves and three strips of prosciutto between the raviolis. Crumble goat cheese equally onto each plate. Drizzle pomegranate sauce over raviolis as desired. Garnish each plate with Italian parsley and fresh pomegranate arils.

YIELD: 4 servings

SOURCE: Recipe courtesy of pomegranate.org

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