Ravioli of Kabocha Squash and Gold Potatoes with Parmesan Cream Sauce

Equinox, Washington, DC

Start-to-finish time: 1½ hours
Serves: 8
Download the recipe

For the ravioli

• 1 Kabocha squash
• 3 Yukon gold potatoes
• 3 tablespoons ricotta cheese
• 3 tablespoons Parmesan cheese
• Salt and pepper to taste
• 48 pasta rounds (2½-inch diameter) or wonton wrappers
• 2 eggs
• 2 tablespoons water

Preheat oven to 400 F.

Split squash in half and season with salt and pepper.

Roast, flesh-side down, on sheet tray in oven until tender and skin is blistered (approximately 45 minutes).

While the squash is roasting, place potatoes in boiling, salted water and boil until tender (approximately 30 minutes). Drain, peel, and mash with a fork. Set aside.

Remove squash from oven and scoop out the roasted flesh. Mix with potatoes, add cheeses, and adjust seasoning as needed. Cool the filling before preparing the ravioli.

To make the ravioli, place pasta rounds on a lightly floured surface. Mix eggs and water for an egg wash.

Brush pasta with egg wash on one side, spoon a small amount of squash filling in the center, and fold over the bottom edge to the top edge, pressing well to seal any openings.

Place sealed ravioli on lightly floured tray. Keep covered in refrigerator until ready to use.

For the sauce

• 2 cups white wine
• 3 shallots, sliced
• 2 garlic cloves, sliced
• 1 thyme sprig, leaves stripped from stem
• 2 cups heavy cream
• 1 cup Parmesan cheese, finely grated
• 1 black truffle, minced
• Salt and pepper to taste

Place wine, shallots, garlic, and thyme in a small sauce pot and reduce over high heat until nearly dry.

Add cream and reduce by one third. Remove from heat and strain.

Put into a clean pot and stir in parmesan and black truffle. Season with salt and pepper. Keep sauce warm.

To finish

Bring a pot of salted water to a boil. Drop pasta into water and cook for 3 minutes. Drain quickly, and toss into warm sauce. Spoon pasta into dishes. Serve immediately.