Chef Adam Rose's Butternut Squash Ravioli
It’s the season for comfort food, and you can’t get much better than Chef Adam Rose’s Butternut Squash Ravioli! Chef Adam is the Executive Chef at Il Palio where he makes pasta from scratch daily. Learn from the best with these savory little raviolis filled with deliciously creamy butternut squash and tossed in a brown butter vinaigrette. It’s the perfect recipe to try with the family during the holiday season!
Butternut Squash and Mascarpone Ravioli
Roast Butternut Squash
2 butternut squash, halved and seeded
2 T olive oil
2 small garlic cloves, minced
4 sprigs of fresh thyme
Pinch of dried chili pepper
Mix olive oil, garlic and chili pepper. Rub into squash halves. Place cut side down on baking sheet and roast until soft, 30 to 40 minutes. Scoop out flesh and mash until tender.
Ravioli
Roasted squash
1 cup mascarpone
Pinch of salt
fresh grated nutmeg to taste
1 T olive oil
4 garlic cloves, minced
½ cup grated parmesan cheese
Pinch of pepper
1 sprig fresh chopped marjoram
Fresh pasta sheets or substitute wonton wrappers
½ stick butter
1 cup sliced shitake mushrooms
2 sliced shallots
¼ cup chopped chives
Amoretti cookies
Sweat garlic in olive oil until lightly golden. Add in butternut, mascarpone and parmesan. Season with salt, pepper, grated nutmeg and chopped marjoram leaves picked from stem.
Place 1 heaping teaspoon of mixture in middle of wrapper. Fold in half sealing with damp fingertips. Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for 5 minutes. Melt ½ stick butter and saute shitake mushrooms and shallots. Drain ravioli, plate and spoon butter vinaigrette over, garnish with sautéed mushrooms and shallots. Sprinkle with chopped chives. Finish with dusting of grated Amoretti cookies.
Brown Butter Vinaigrette
2 sticks of unsalted butter
¼ cup of sherry vinegar
¼ cup of aged balsamic
8 sage leaves, chiffonade
Cook butter, over low heat, until browned. Add sage leaves and let cook 3 minutes. Deglaze pan with sherry and balsamic.