Acorn Squash Ravioli in a Pareve White Wine “Beurre Blanc” Sauce

I have come to accept the fact that the closest I will get to Gabe Saporta is this:

I accept it. Doesn’t mean I like it. But no matter. I’m still super baller. His loss. And yes, dude. I’m an awesome dentist. I’m doing double-dontics for cryin out loud!!! Anyways, I was watching some show on Food Network, and this particular chef (highly likely that it was Claire Robinson) was making a beurre blanc sauce with an entire pound of butter. As good as it looked, I knew I could still one-up it, and make it non-dairy in the process, while still maintaining some semblance of health. Because I’m just so awesome. You know its true, don’t try to argue. You won’t win.

My parents had a pasta machine that they hardly ever used. So when I moved to Philly I decided to take it with me. And this is why.

Yields about 3-4 dozen

Ravioli Filling

1 1lb acorn squash, peeled, seeded, and cut into chunks

2 medium size sweet potatoes, peeled, and cut into chunks

1 medium carrot, peeled and sliced very thin

1/2 small onion, finely chopped

1 medium garlic clove, finely chopped

S&P

1/2 tbsp vanilla sugar

olive oil

1/4 tsp cinnamon

Place the squash, sweet potato, and carrot on a lined baking sheet. Season with 1 tsp each of salt and pepper, 1/2 tbsp vanilla sugar, and 2 tbsp olive oil. Roast at 375F for 1 hour until the veggies are tender and caramelized. Flip 1/2 way through the cooking. Remove from oven once they are fork tender and transfer to a mixing bowl.

In a small saucepan or skillet saute the onions in 1 tbsp olive oil. Once they begin to brown, add the garlic, and saute until the onions get caramelized. Add this to the roasted veggies in the mixing bowl, with the cinnamon, and mash together. Season to taste

Ravioli dough:

2 cups flour

3 eggs

2 tbsp olive oil

1 tsp salt

Place the flour and salt in a mixing bowl and push it to the sides creating a well. Beat the eggs together with the oil in a separate bowl, and add 1/2 to the flour. Incorporate the eggs into the flour with a fork; once fully incorporated add the rest of the eggs and knead by hand for about 10 minutes until the dough looks smooth and comes together in a ball. You could also do this in a stand mixer with a dough hook attachment. Wrap the dough in plastic wrap and let it rest on the counter for about 30 min. Divide into 4 pieces and roll out through a pasta roller.

Place about 1/2-1 tbsp filling into the dough, wet the edges around the filling with a pastry brush, and fold the dough over, pushing all the air out. Cut with a 2 inch round cookie cutter or a cup.

You can re-knead and roll the scraps. should yield about 2 or 2.5 dozen (4 servings)

How to Make the Ravioli

Roll out the dough using the pasta machine to the thinnest possible size. place about 1tbsp of filling 2 inches apart from each other on the dough. Brush water around the filling and flip the dough over. Use a cup or cookie cutter to cut out the ravioli. See the pics below.

White Wine Beurre Blanc Sauce

1 shallot, chopped

2 tbsp + 1/2 cup regular light olive oil (not the green extra virgin) or grapeseed oil

1 1/2 cups white wine (a good wine you wouldn’t mind drinking)

1/4 cup maple syrup

1 tsp lemon zest

pinch of salt and pepper

Saute the shallot (with S&P) in 2 tbsp olive oil until it begins to brown. Add the wine, maple syrup, and lemon zest. Bring to a boil, reduce to simmer, and cook for about 25 minutes until the liquids reduce by 1/2. You can strain out the shallots if you’d like; I didn’t. Transfer to a food processor, turn on, and slowly drizzle in the oil until the oil is fully incorporated.

How to put it together

1/2 cup roasted salted almonds, chopped

1/4 cup dry cranberries

Bring a pot of water to boil. season with salt. Drop in 6-10 ravioli at a time; they will take about 5 min to cook. Remove from water to serving dish, and cook the next batch. Once all the ravioli are cooked, pour the sauce over them, and sprinkle with the almonds and cranberries. Serve.