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Acorn Squash Ravioli With Sage Butter - from Montaluce's Ristorante Le Vigne in Dahlonega
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Paul White, general manager of M Vineyards at Montaluce, pairs a 2006 Wolf Mountain Vineyards Instinct blend with chef Steve Hewins' Acorn Squash Ravioli With Sage Butter. Hewins runs the kitchen at Montaluce's Ristorante Le Vigne in Dahlonega. "Essentially, this is an earthy dish accented with nutmeg, spice and browned butter, which are some of the same descriptors I use for the Instinct, " White said. "Also, this is not a small dish, so I wanted to pick something with a little oomph, which the Instinct also has."
-- Gil Kulers and Jeanne Besser
Hands on time: 1 hour Total time: 3 hours Serves: 6 (about 36 2-inch raviolis)
Ingredients:
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FOR THE FILLING:
1/2 large acorn squash, seeds removed
1/2 cup finely grated Gruyere or ricotta cheese
1 teaspoon freshly ground nutmeg
Heaping 1/4 teaspoon ginger
Salt and pepper to taste
FOR THE PASTA:
2 1/2 cups sifted all-purpose unbleached flour
1/2 teaspoon salt
2 eggs
FOR THE SAUCE:
1/2 cup (1 stick) unsalted butter
12 fresh sage leaves, coarsely chopped
Salt and pepper to taste
3 tablespoons grated pecorino cheese
Instructions:
To prepare the filling: Place squash cut side down in a steam basket. Steam the squash over boiling water in a covered pot until easily pierced with a fork, about 20 minutes. When cool enough to handle, scoop the squash from the shell and place in a medium bowl. Mash the squash. Stir in the cheese, nutmeg and ginger. Season to taste with salt and pepper. Cover and set aside to cool.
To prepare the pasta: In the bowl of a food processor, combine the flour and salt. In a small bowl, whisk the eggs with 1/4 cup water. Add the egg mixture to the flour and pulse until blended. With the motor running, add water 1 tablespoon at a time until the mixture forms a stiff dough. Turn the dough onto a cutting board and knead by hand 4 or 5 times. Place the dough in a clean bowl, cover and let rest for 20 minutes.
Turn the dough onto a floured work surface, knead again 4 or 5 times and roll dough into a thin sheet, about 1/8 inch thick. Use a cookie or biscuit cutter to cut the dough into 2-inch circles.
Place a small bowl of water near your work area. Drop a small spoonful of filling in the center of each circle, moisten the edges with water and cover with a second circle. Pinch the edges of each ravioli together; place on parchment-covered baking sheet. Allow ravioli to dry for about 2 hours, then cover and refrigerate until needed.
To cook the ravioli: Bring a pot of salted water to boil. Cook the ravioli for about 15 minutes, or until the pasta is cooked through and just tender. Meanwhile, in a small skillet, melt the butter over medium heat. Add the sage and cook until the leaves are wilted. Season to taste with salt and pepper.
Drain the cooked pasta but do not rinse. Toss with the butter sauce and top with pecorino cheese.
To prepare the pasta: In the bowl of a food processor, combine the flour and salt. In a small bowl, whisk the eggs with 1/4 cup water. Add the egg mixture to the flour and pulse until blended. With the motor running, add water 1 tablespoon at a time until the mixture forms a stiff dough. Turn the dough onto a cutting board and knead by hand 4 or 5 times. Place the dough in a clean bowl, cover and let rest for 20 minutes.
Turn the dough onto a floured work surface, knead again 4 or 5 times and roll dough into a thin sheet, about 1/8 inch thick. Use a cookie or biscuit cutter to cut the dough into 2-inch circles.
Place a small bowl of water near your work area. Drop a small spoonful of filling in the center of each circle, moisten the edges with water and cover with a second circle. Pinch the edges of each ravioli together; place on parchment-covered baking sheet. Allow ravioli to dry for about 2 hours, then cover and refrigerate until needed.
To cook the ravioli: Bring a pot of salted water to boil. Cook the ravioli for about 15 minutes, or until the pasta is cooked through and just tender. Meanwhile, in a small skillet, melt the butter over medium heat. Add the sage and cook until the leaves are wilted. Season to taste with salt and pepper.
Drain the cooked pasta but do not rinse. Toss with the butter sauce and top with pecorino cheese.
Nutrition:
Per serving: 417 calories (percent of calories from fat, 46), 12 grams protein, 44 grams carbohydrates, 2 grams fiber, 22 grams fat (13 grams saturated), 126 milligrams cholesterol, 278 milligrams sodium.
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Recipes from: Le Vigne Ristorante