executive chef Josh Galliano, he prepared butternut squash ravioli in a lemon-sage beurre blanc with Chinese bacon. After the jump, the recipe for this dish -- and for the fresh pasta you need to make it.
Butternut Squash Ravioli with Lemon-Sage Beurre Blanc and Chinese BaconServes 4
12 slices Chinese bacon (lop yuk
1 butternut squash
1/4 cup ricotta
1/3 cup parmesan, grated with microplane
1/8 tsp nutmeg, grated
1 pasta recipe (follows)
juice of 1/2 lemon
1/3 cup white wine
1/4 cup heavy cream
1 stem of sage
1/3 lb butter
salt and pepper
1. Preheat oven to 400. Cut the butternut squash in half, scoop out the seeds, sprinkle with salt, pepper and extra virgin olive oil. Wrap each half in foil and bake in oven on a tray for about 1 hour, or until it is fully cooked and soft throughout. Remove from the oven and allow to cool for 15 minutes.
2. Reduce the lemon juice and wine with the stalk from the sage (reserve the leaves). Add the heavy cream, then emulsify the butter into the cream mixture, one tablespoon of butter at a time. Season with salt and pepper. Chiffonade the sage leaves and add to the beurre blanc.
3. Mix the butternut squash pulp with the ricotta, nutmeg and parmesan. Season with salt and pepper.
4. Make an egg wash with one egg and a little bit of water. Roll out the pasta to the second to last setting on a pasta machine. Roll the pasta through that setting again. Cut the pasta sheets to the size of the ravioli molds. Lay the pasta on top of the mold, indent, then brush the pasta with the egg wash. Fill the ravioli with the squash mixture. Place the other pasta sheet on top, and seal with pressing from a rolling pin.
5. Bring a pot of salted water to a boil, add in the ravioli and boil for about three to four minutes. Meanwhile, place the lop yuk on a baking tray and cook in the oven for 8 minutes.
6. Toss the ravioli with the beurre blanc, arrange about three to a plate, spoon some more beurre blanc over the ravioli and top with three slices of the lop yuk.
While I interviewed