Chestnut And Butternut Squash Ravioli Recipe
Recipe information
Make Chestnut And Butternut Squash Ravioli in just 1h 30m. Ragout of Braised California Lamb, Lacinato Kale, Pancetta, Candied Garlic and Winter Savory. Celebrate the beauty and bounty of fall with this comforting dish.
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Ingredients
General
Ravioli Dough
Chestnut and Butternut Squash Filling
Braised Lamb Ragout
Sautéed Lacinato Kale and Pancetta
Candied Garlic Garnish
Preparing the Ravioli Filling
1. Roast the Butternut Squash
Preheat the oven to 400°F (200°C). Peel, deseed, and cube the butternut squash. Spread the cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25–30 minutes, or until tender and lightly caramelized. Let cool slightly.
2. Cook the Chestnuts
If using fresh chestnuts, score the shells with a sharp knife and roast them in a 425°F (220°C) oven for 20 minutes. Peel and discard shells and skins. Alternatively, use pre-cooked chestnuts. Chop coarsely.
3. Prepare the Filling
In a food processor, combine the roasted butternut squash, chopped chestnuts, a few tablespoons of grated Parmesan cheese, salt, pepper, and a pinch of nutmeg. Process until smooth but still textured. Adjust seasoning as needed and chill until ready to use.
Making the Pasta Dough and Assembling Ravioli
4. Make the Pasta Dough
On a clean surface, mound 2 cups of all-purpose flour and make a well in the center. Add 3 eggs and a pinch of salt into the well. Gradually whisk flour into eggs, incorporating it into a dough. Knead thoroughly for 8–10 minutes until smooth. Wrap in plastic and rest for 30 minutes.
5. Roll and Fill the Ravioli
Roll the rested pasta dough into thin sheets using a pasta roller or rolling pin. Spoon small mounds of filling an inch apart on one sheet. Brush around filling with water and top with another pasta sheet. Press to seal and cut into individual ravioli. Dust with flour and cover with a towel.
Braised Lamb Ragout
6. Brown the Lamb
Season chunks of California lamb shoulder with salt and pepper. Heat oil in a Dutch oven over medium-high heat and sear the lamb on all sides until well-browned, about 8–10 minutes. Remove and set aside.
7. Sauté Aromatics
In the same pot, add diced onions, carrots, and celery. Cook for 5 minutes until soft. Add minced garlic and cook for another minute.
Prepare Accompaniments
10. Sauté the Lacinato Kale
Remove the stems and roughly chop the kale. Sauté in a pan with olive oil and minced garlic over medium heat, until wilted and tender. Season with salt and pepper.
11. Crisp the Pancetta
Cut pancetta into small cubes and cook in a dry pan over medium heat until crisp and golden. Drain on paper towels.
12. Make Candied Garlic
Peel whole garlic cloves and simmer in simple syrup (equal parts water and sugar) for 20–30 minutes until tender and sweet. Strain and set aside.
Final Assembly and Plating
13. Cook the Ravioli
Boil salted water in a large pot. Cook ravioli in batches for 2–3 minutes or until they float. Remove with a slotted spoon.
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