WNYT.com

Harvest Ravioli from Organique by Monique

Posted at: 10/19/2012 11:43 AM
Updated at: 10/20/2012 9:31 AM

 

Harvest Ravioli with Pancetta and Locatelli in an Ameretto Cream

from Organique by Monique

(Makes 2 servings)

For the Ravioli:

1/3 c. EACH of cooked, mashed butternut squash, sweet potato, and pumpkin (can use canned pumkin NOT pumpkin pie puree)
1 t. nutmeg, plus additional to top ravioli
2 T. light cream
salt and pepper
1 T.  flour for dusting work surface
20 wonton wrappers ( or fresh pasta dough if available)
 
For the Sauce:

1 T. olive oil
1 small shallot
2 oz amaretto
1 1/2 T. corn starch
1 c. low sodium broth (vegetable or chicken)
1/2 cup light cream
sea salt and pepper

Garnish:

2 oz. Pancetta
2 T. Locatelli
Fresh Sage Leaves
Nutmeg

Mash together the sweet potato, squash, and pumpkin to a puree consistency. Add in the nutmeg, cream, and a pinch of salt and pepper.  Lightly flour parchment paper  or other surface to prepare the ravioli.  Place 1 t. squash mixture in center of 10 wrappers. Using a small cup of warm water, moisten the outer edges, one at a time and immediately place a dry wrapper on top.  With fingers, gently pinch all edges to make a seal.  Continue with remaining ravioli.  When you have 10 ravioli, carefully place in boiling water, and cook until ravioli rise, about 3-4 minutes.  drain with slotted spoon and place on platter with olive oil, to prevent sticking.

Meanwhile, in a saute' pan, brown small diced pancetta in 1 T. olive oil.  Reserve rendered fat  and place pancetta in bowl and set aside.  Add to pan, shallots and cook 2-3 minutes on medium, until semi translucent. Add half the amaretto and sprinkle the shallots with cornstarch,  slowly whisking in the broth.  Turn up the heat to medium high and allow to thicken.  Reduce heat and let simmer 3 more minutes.  Whisk in cream, remaining amaretto, and season lightly with sea salt and pepper.

Top ravioli with sauce, pancetta, locatelli and more nutmeg.  Garnish platter with fresh sage leaves, if desired.