Butternut Squash Ravioli with White Truffle
• SERVES 6
Ingredients
•1 large butternut squash, peeled and cut into 2-inch cubes
•1/2 pack unsalted butter, melted
•1/4lb freshly grated Parmesan cheese
•8 sheets gelatin
•Coarse salt and freshly ground pepper
•1 pack wonton wrappers
•1 white truffle shaved
•Fresh chives for garnish
RELATE D ITEM: Truffle Mandoline
Method
- Feed the squash through an electric juicer or blend. Pour juice through a fine sieve into a small bow and discard solids. You will need 2 cups of juice.
- Fill a medium bowl with 4 cups of cold water, submerge the gelatin sheets and let stand until softened, about 5 minutes.
- In a medium saucepan, combine squash juice, Parmesan, and butter. Squeeze excess water from softened gelatin sheets and add to the saucepan, whisking to incorporate. Season with salt and pepper.
- Pour the mixture into a 12 1/4-by-9-inch rimmed baking sheet and refrigerate until set, about 2 hours.
- Just before serving, bring a large pot of water to a boil over high heat; add wonton wrappers for 10 seconds. Using a slotted spoon, remove wrappers, and lay each flat on the work surface.
- Remove the baking sheet from refrigerator and cut gelatin into 1/2 inch cubes. Place a cube on top of a wrapper, folding like an envelope to enclose, repeat with remaining wrappers. Transfer ravioli to a large microwave-safe dish and place dish in microwave on high until gelatin melts, about 5 seconds.
- For each serving, place a ravioli in each of four large soup spoons; top with truffles, and garnish with chives. Repeat with remaining ingredients. Serve immediately.
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