Chestnut and Butternut Squash Ravioli Recipe

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.

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.

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.

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.

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.

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.

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.

Add Liquid and Braise

Return lamb to the pot. Add 1 cup of red wine and 2 cups of chicken or beef stock. Add a few sprigs of winter savory or thyme. Bring to a simmer, cover, and braise for 2 hours at low heat until meat is tender and shreds easily.

Shred the Lamb

Remove the lamb from the pot, shred it with forks, and return it to the sauce. Simmer uncovered for 15 minutes to reduce and intensify the flavors. Remove herbs.

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.

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.

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.

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.

Assemble the Dish

On each plate, spread a spoonful of lamb ragout. Top with a few ravioli. Garnish with sautéed kale, crisped pancetta, candied garlic, and a sprinkle of fresh winter savory leaves. Drizzle with olive oil and serve warm.