Butternut Squash Ravioli in Roasted Garlic Beurre Blanc {Recipe}

Ingredients (Serves 2)

Pasta dough:

• 1 cup all-purpose or semolina flour
• ¼ teaspoon salt
• 1/3 cup water

Filling:

• 2 lb butternut squash
• ¼ cup non-dairy cream cheese
• Cooking spray

Sauce:

• 1 head garlic
• 1 T olive oil
• 1/2 cup dry white wine
• 1/4 cup white wine vinegar
• 1 head roasted garlic chopped (see directions)
• 1/2 lb unsalted non-dairy butter, cold
• Kosher salt, to taste
• Grape Tomatoes, halved
• Oregano

Instructions

For the Pasta:

In a large bowl, mix flour and salt. Add warm water and stir to make a stiff dough. Increase water if dough seems too dry. Pat the dough into a ball and turn out onto a lightly floured surface. Knead for 10 to 15 minutes. Cover. Let dough rest for 20 minutes. Roll out dough using rolling pin or pasta machine. Work with a 1/2 of the dough at one time. Keep the rest covered, to prevent from drying out. Roll by hand to 1/16 of an inch thick. By machine, stop at the second to last setting. Using ravioli mold, lay ½ sheet over mold. Fill each mold w/ 1 heaping teaspoon of filling.

Fold other half over to cover. Roll over with rolling pin to seal raviolis. Remove from mold.

For the Filling:

Preheat the oven to 400 degrees. Cut the squash in half lengthwise and scoop out the seeds. Peel. Chop into ½ inch cubes. Place the squash on a cookie sheet coated with cooking spray. Roast the squash until the flesh is easily pierced with a fork (about 30 minutes). Let cool. Mix with ¼ cup cream cheese in mixer. Consistency should be paste-like.

For the Roasted Garlic:

Preheat the oven to 400°F. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed. Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

For the Buerre Blanc:

Heat wine, vinegar and garlic in a saucepan until the liquid boils, then lower the heat a bit and continue simmering until the liquid has reduced down to about 2 tablespoons. This should take about 10 minutes.While the liquid reduces you can cut the butter into medium (½-inch) cubes, but either leave this until the reduction is nearly finished or return the butter cubes to the refrigerator to keep them cold while the liquid finishes reducing.Once the wine-vinegar mixture has reduced to 2 tablespoons, reduce the heat to low and start adding the cubes of butter, one or two at a time, and whisk rapidly with a wire whisk. As the butter melts and incorporates, add more butter and keep whisking. Continue until you only have 2-3 cubes remaining. Remove from heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth. Season to taste with Kosher salt. Assemble immediately.

Assembly:

Cook raviolis in boiling water until they float. Serve topped with sweet basil and buerre blanc, tomatoes, and oregano.