Butternut Squash Ravioli with Prima Donna Sauce
Pasta Dough (makes about 1 pound):
1½ cups all purpose flour
1½ teaspoons Diamond Kosher Diamond Crystal Kosher Salt
Make a mound of flour on work surface. Make an indentation in middle of flour mound, and crack eggs into the well. Use a fork to incorporate eggs into flour, then knead to form a soft, smooth dough.
With 1/3 of the dough, using pasta machine, roll dough through #1, #3 and #5 settings to achieve appropriate thickness of dough.
Divide the sheets into manageable lengths, 12-14 inches. Place ½ teaspoon of filling on ½ of cut pasta circles. With wet finger, dampen edges of pasta. Place second round of pasta atop rounds with filling and seal edges with firm pressure. Remove finished raviolis to a sheet pan and hold until ready to serve.
2 tablespoons butter
2 tablespoons olive oil
1 pound butternut squash, peeled and grated
4 tablespoons golden raisins, chopped
½ cup white wine
1 teaspoon cinnamon
4 tablespoons toasted walnuts
Diamond Crystal Kosher Salt and freshly ground black pepper to taste
Heat butter and oil in a 10” or large sauté pan until hot. Add squash and golden raisins and sauté until squash is tender and raisins are plumped.
Add wine and simmer until all liquid is reduced to nothing.
Add cinnamon, Diamond Crystal Kosher Salt and pepper. Taste for seasoning and use to fill raviolis.
Prima Donna Sauce:
4 ounces unsalted butter
2 cloves garlic, sliced
2 cups heavy cream
1 cup finely grated prima donna cheese
½ cup roasted red pepper, diced
Diamond Crystal Kosher Salt and freshly ground white pepper to taste
Melt butter in a heavy bottomed sauce pan over medium heat. Add garlic slices and allow to macerate in the hot butter for 3-5 minutes. Remove and discard garlic slices.
Add heavy cream and bring mixture to a boil. Reduce cream by about 1/3 in volume. This will take about 20 minutes.
Add grated cheese and stir to combine. Reduce heat to low and stir to a smooth consistency.
Stir in Diamond Crystal Kosher Salt and pepper. Check for seasoning and stir in diced red pepper.
To Finish Ravioli:
Bring a large pot of water to the boil and add some Diamond Crystal Kosher Salt. Drop raviolis into boiling water and boil 3-5 minutes until the pasta floats to the top.
Remove pasta to bowls and top with Prima Donna Sauce (see recipe above) and keep warm until service.