Butternut Squash Ravioli with Sherry Cream Sauce
By Willie Jackson, Saravá and Sergio’s Restaurants
1 medium carrot, cut in half lengthwise
1 small sweet potato, cut in half lengthwise
1½ lbs. butternut squash
1½ tsp. salt
¾ tsp. pepper
¼ tsp. cinnamon
1/8 cup brown sugar
3 tbsp. extra virgin olive oil (EVOO)
Place carrot, sweet potato, and squash in a baking dish or on a sheet tray. Combine salt, pepper, cinnamon, and brown sugar. Sprinkle seasoning over vegetables and then drizzle with EVOO.
Bake at 350 degrees for 30-45 minutes or until tender, and then cool. Remove skin from squash and sweet potato.
1½ cup Spanish onion, diced
3 tbsp. Canola oil
2 tbsp. brown sugar
1 tbsp. red wine vinegar
In a sauté pan, caramelize onions on low heat for 20 minutes, then add Canola oil, brown sugar and red wine vinegar, and cook for an additional 10 minutes.
Combine vegetables from Step 1, caramelized onions from Step 2 and the items below in a medium mixing bowl. Mix gently. Do not over mix.
½ cup green onion, diced
Salt and pepper to taste
2 egg yolks
3 tbsp. heavy whipping cream
2 tbsp. water
2 large pasta sheets (Ohio City Pasta), cut into 2-inch squares
Mix egg and water well to make a wash. Brush edges of pasta squares with egg wash. Place ¾ tbsp. of butternut squash mixture in center of square. Place another square on top. Seal with fork. Bring 2 quarts of water to a boil and place ravioli in water until they float. Drain well.
Sherry Cream Sauce
2 cups sherry wine
2 tbsp. sherry vinegar (optional)
¼ cup red onion, minced
1¾ cup heavy cream
Combine sherry wine, vinegar, and red onions, and bring to a boil. Reduce wine to ¼ cup and add heavy cream. Bring to a boil for 1½ minutes. Salt and pepper to taste.