Butternut Squash Ravioli with Peppered POM Sauce

by Chef Herve Glin

Total Prep Time

Over an hour

Servings

4

Degree of Difficulty

Medium

Nutritional Overview

Nutrients per Serving (3 raviolis, homemade): 502 calories (213 calories from fat), 12g protein, 24g total fat (15g saturated), 54g carbohydrates, 3g dietary fiber, 71mg cholesterol, 24g total sugars, 197mcg vitamin A RE, 683mg sodium, 303mg potassium, 21mg vitamin C

Ingredients

Peppered POM Sauce:
Juice from 4 to 6 large POM Wonderful Pomegranates*, or 2 cups POM Wonderful 100% Pomegranate Juice
2 cups light brown sugar
2 tablespoons toasted, crushed black peppercorn

Butternut Squash Ravioli:
Juice from 1 large POM Wonderful Pomegranate*, or 1/4 cup POM Wonderful 100% Pomegranate Juice
1/2 cup arils from 1 to 2 large POM Wonderful Pomegranates or POM fresh pomegranate arils
4 medium black mission figs, peeled and split
1/4 cup sherry pinch sugar
12 medium butternut squash raviolis (store-bought or homemade**)
3 oz. butter, cold, diced
1 tablespoon shallot, finely chopped
1/4 cup port wine
4 slices Italian prosciutto, each cut lengthwise into 3 strips
2 oz. crumbled soft goat cheese log
1 oz. Italian parsley

Preparation

Peppered POM Sauce:
Prepare fresh pomegranate juice.* Combine 2 cups light brown sugar and 2 tablespoons toasted, crushed black peppercorn with 2 cups pomegranate juice in a small saucepan. Reduce slowly over low heat until it has the consistency of syrup, about 30 to 45 minutes. Strain and allow to cool to room temperature.

Butternut Squash Ravioli:
Prepare fresh raviolis** at least 4 to 8 hours in advance; refrigerate covered until use. Score 1 to 2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) Toss peeled and split figs with the sherry and sugar. Cook raviolis in salted boiling water. Heat a large saute pan over medium heat. Melt the butter in the pan, quickly saute raviolis, remove from pan and set aside. Add the shallots and figs to the pan. Saute for a minute. Add the pomegranate juice and port. Saute for another minute or two. Place three raviolis onto each plate along with two fig halves and three strips of prosciutto between the raviolis. Crumble goat cheese equally onto each plate. Drizzle peppered-pomegranate sauce over raviolis as desired. Garnish each plate with Italian parsley and fresh pomegranate arils. Serve this pomegranate recipe.