Courtesy of Rum Point Restaurant.
Ravioli pasta dough
3 ½ cups all-purpose flour
4 whole eggs
1 cup water
1 tablespoon olive oil
Salt to taste
Mix together all the ingredients in a mixing bowl until a dough forms. Knead until the dough is smooth, about 8-10 minutes. Form the dough into a ball, cover tightly with cling film and allow to rest in a cool spot for at least 15 minutes. While the pasta dough is resting, prepare the filling and cream sauce.
Butternut squash and goat cheese filling
½ pound butternut squash, cut in half and de-seeded
¼ pound goat cheese
¼ teaspoon cinnamon powder
⅛ teaspoon nutmeg
½ teaspoon black pepper
Salt to taste
Bake the butternut squash in an oven for 90 minutes at 350 F. Once the squash has cooled down, scrape the flesh from the skin and place with all the remaining ingredients into a food processor. Mix until well combined.
Chardonnay Cream Sauce
3 cups heavy cream
⅓ cup Chardonnay (or other dry white wine)
3½ ounces Parmesan cheese, grated
2 tablespoons shallots, chopped
1 teaspoon garlic, chopped
2 tablespoons unsalted butter
Salt and pepper to taste
In a saucepan heat the butter and then add the shallot and garlic, cooking until they are translucent. Add the white wine and reduce by half, then add the heavy cream and allow to simmer for 5 minutes over a medium-heat. Add the Parmesan cheese and whisk until it is melted. Season with salt and pepper.
Break the dough into 4 equal parts and then flatten with a rolling pin until no thicker than a 25 cent piece. Dust with flour and cut into round pieces to form the ravioli, about 2-inches in diameter each. Place a small amount of filling onto half of the pasta pieces, then top with the remaining pasta pieces. Seal the edges together.
Bring a large pot of water to the boil and cook the ravioli for 3-5 minutes. Drain the ravioli, place back into the pot and add the Chardonnay cream sauce. Gently stir and cook for a further one minute. Serve immediately.