Butternut Squash Ravioli with Wild Mushrooms

I love autumn because I love butternut squash, they are the epitome of versatility. You can roast them and use the cooked squash to stuff ravioli with, for soup, in muffins and more. My recent foray in the kitchen roasting a butternut squash transpired into something A-M-A-Z-I-N-G, resulting in a week long binge of consuming butternut squash ravioli every day. I know, probably not the best way to consume one’s daily ration of vegetables, but hey, if food doesn’t taste fabulous, what’s the point of eating?

Ingredients

1 butternut squash
1/4 leek, sliced paper thin
assorted mushrooms cleaned and sliced (crimini, button, portobello, shitake, chantrelle, oyster, etc)
olive oil
truffle oil
2 shallots, minced
2-4 fresh sage leafs
1 cup heavy cream
vegetable stock
2 cloves garlic, minced
1 black truffle, finely minced
Parmesan
mascarpone
ravioli or lasagna dough sheets, or won ton wrappers

Preheat oven to 400 degrees.

Prepare the Filling

Cut one butternut squash in half lengthwise. Remove seeds, pulp and membrane. Brush a cookie sheet with oil and place squash halves on the cookie sheet, cut side down. Bake for 50 minutes to one hour. Remove cooked squash from skin and puree in blender or mash by hand with potato masher. Cook in saucepan over medium heat to reduce the moisture. Add 2 tablespoons grated Parmesan, 1/4 cup mascarpone and 2 tablespoons butter. Stir half of the minced truffles into squash. Optional: add pinch of McCormick cocoa chili blend.

Prepare the Mushrooms

Saute assorted mushrooms in butter and minced garlic over medium heat until tender. Remove from heat and set aside.

Prepare the Ravioli

Place a kettle of water on high heat and bring to a boil while preparing the filling. In a small bowl, mix 1 egg with 1 tablespoon of water.

Spread out sheets of ravioli dough (or won ton wrappers) on lightly floured cutting board or counter top.
Place a heaping tablespoon of filling 2 inches apart on sheets of dough (or per won ton wrapper). Brush edges of dough with egg mixture. Place a second sheet of dough (or won ton wrapper) on top of the first one. Press with fingers to seal edges in between rows of filling (or edges of won ton wrappers). Cut ravioli apart with a ravioli wheel and crimp the edges around all four sides with fork tines.

Reduce heat slightly and gently boil ravioli for 5 minutes. Cook in batches to avoid overcrowding. Drain in colander and remove ravioli to serving bowl.

Prepare the Sauce

In a skillet, over medium heat sauté leeks, remaining minced truffles and shallots in olive oil until tender. Reduce heat to low and add cream, stock and sage leafs. Heat ingredients, and then pour through sieve to strain. Add a few drops of truffle oil to cream. Gently combine the mushrooms and cream sauce with the ravioli and serve.

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