Ragout of Braised California Lamb, Lacinato Kale, Pancetta, Candied Garlic and Winter Savory. Celebrate the beauty and bounty of fall with this comforting dish.

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.

Roast the Butternut Squash

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.

Cook the Chestnuts

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.

Prepare the Filling

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.

Make the Pasta Dough

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.

Roll and Fill the Ravioli

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.

Brown the Lamb

In the same pot, add diced onions, carrots, and celery. Cook for 5 minutes until soft. Add minced garlic and cook for another minute.

Sauté Aromatics

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.

Add Liquid and Braise

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.

Shred the Lamb

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.

Sauté the Lacinato Kale

Cut pancetta into small cubes and cook in a dry pan over medium heat until crisp and golden. Drain on paper towels.

Crisp the Pancetta

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.

Make Candied Garlic

Boil salted water in a large pot. Cook ravioli in batches for 2–3 minutes or until they float. Remove with a slotted spoon.

Cook the Ravioli

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.

Assemble the Dish

Salt

Black pepper

Olive oil

Butter

Garlic

All-purpose flour

Eggs

Chestnuts, roasted and peeled

Butternut squash, roasted and mashed

Parmesan cheese, grated

Nutmeg

California lamb shoulder, diced

Carrot, diced

Celery, diced

Onion, diced

Garlic, minced

Tomato paste

Red wine

Beef or lamb stock

Winter savory (fresh or dried)

Lacinato kale, stems removed and chopped

Pancetta, diced

Garlic, thinly sliced

Garlic cloves, peeled

Sugar

Water

Chestnut and Butternut Squash Ravioli

Make Chestnut And Butternut Squash Ravioli Recipe 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.

Chestnut And Butternut Squash Ravioli Recipe

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