Ravioli Butternut Squash Filling


Ingredients:
Roasted Butternut Squash & Goat Cheese Filling
1 1/2 cups peeled, roasted butternut squash, cooled
2 medium shallots, finely sliced
1 tablespoon Organic California Mission EVOO
8 oz. chevre goat cheese
4 oz. Brie Cheese, rind removed
1 large egg
Sea salt & fresh ground pepper to taste
Pan Sauce of Balsamic, Rosemary & Shallots Caramelized in Organic California Mission EVOO
2 medium shallots, sliced thinly
1 - 2" sprig fresh rosemary, leaves finely chopped, stem discarded
1 +1 tablespoon reserved Organic California Mission EVOO
2 tablespoons traditional style balsamic condimento
Sea salt and fresh ground pepper to taste
1/4 cup shaved Pecorino Romano

Products You Will Need:
New Organic California Mission (Early Harvest)

Cooking Instructions:
Roasted Butternut Squash & Goat Cheese Filling
Over medium heat, saute the shallots in olive oil until golden brown and caramelized. Place all of the ingredients including shallots, in to the bowl of a food processor except the egg. Pulse until ingredients are well combined. Check for seasoning and adjust to taste and add the egg and pulse until just combined.

Ravioli
In a large 8+ quart pot, bring salted water to a boil.
Assemble the ravioli laying the sheets out, using approximately one tablespoon of butternut squash filling per ravioli with at least one inch between raviolis. Use water, seal the edges firmly before cutting. Drop the ravioli a few at a time in to the salted boiling until they float, approximately 2 minutes.


Pan Sauce of Balsamic, Rosemary & Shallots Caramelized in Organic California Mission EVOO

Over medium heat, season and saute the shallots and rosemary in one tablespoon of olive oil until golden brown, fragrant and caramelized, about five minutes. Add the balsamic condimento and whisk to deglaze the pan. Check the seasoning and adjust to taste. Remove from heat and add the second tablespoon of olive oil and whisk to combine.

Once the ravioli are cooked, drain thoroughly, gently toss with the pan sauce, and serve immediately with shaved Pecorino Romano cheese.


Cooking Time : 8-10 min
Servings : 10-12