- 1 Lb Fresh Pasta (See Below)
- 1 Butternut Squash
- 1 Large Pear, peeled, cored, and diced small
- 1/4 Teaspoon Chili Powder, preferably Ancho chili
- 1/4 Cup Dry Jack, Asiago, or Parmesan Cheese, grated
- 1/4 Cup Pecans, toasted and roughly chopped
- 4 Tablespoons Butter, unsalted
- 2 Teaspoons Fresh Rosemary, chopped fine
- Pinch Salt
Make the Filling
Preheat the oven to 350 degrees. Cut the squash in half lengthwise and scoop out the seeds. Place the squash flesh side down on a cookie sheet lined with aluminum foil. Roast the squash until the flesh is easily pierced with a fork (about 45 minutes). Let cool slightly and scoop out the flesh.
Place the cooked squash into a large fry pan and cook over medium heat. Cook for about 10 minutes to dry out the squash. Remove from heat and place in a large bowl.
To the squash, add the cheese, chili powder, and diced pear. Mix well and add salt to taste.
Follow the directions for making ravioli. Cook the ravioli for 4-5 minutes in salted boiling water.
Make the Sauce
Melt the butter in a small sauce pan. Add the chopped rosemary and cook for 1 minute. Set aside.
Place a serving of ravioli into each bowl or plate. Spoon the rosemary sauce over the ravioli and sprinkle some pecans over the top.
Enjoy!
Suggested Wines
Domaine Glantenet Bourgogne
Phoenix Napa Sangiovese Blood of Jupiter
