Fox 8 Recipe Box: Butternut Squash Ravioli

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Butternut Squash Ravioli with Sherry Cream Sauce

By Willie Jackson, Saravá and Sergio’s Restaurants

Step 1:
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.

Step 2:
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.

Step 3:
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

Step 4:
1 egg
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.