Executive chef Shaun Connolly of Joséphine Wine Bar is sharing his recipe for the perfect squash ravioli. As the air gets cooler + the leaves begin to fall, this dish is the definition of cozy comfort for the fall.
FOR THE COCONUT PESTO
3 Serrano chilis, seeds removed
5 cloves chopped garlic
2 cups honey
1 1/2 cups coconut milk
1 cup chopped
2 cups chopped flat leaf parsley
1/4 tsp cayenne
3 Tbsp. lemon juice
2 Tbsp. kosher salt
1 1/2 cups toasted pepitas
In a food processor, pulse all ingredients until roughly combined. Season with
additional salt and lemon to taste.
FOR THE PICKLED FRESNO CHILIS
1 quart white sugar
3 quarts white vinegar
2 quarts crushed ice
15 (fresh) bay leaves or 5 dry
1/4 cup black peppercorns
3 cups sliced Fresno chilis
Combine all ingredients except for ice and Fresno chilis. Bring to a boil for 5 minutes.
Strain mixture through a fine mesh strainer into ice. Let mixture cool. Pour over sliced
Fresno chilis and let rest.
FOR THE RAVIOLI
2 cups roasted and pureed squash or pumpkin seasoned with salt and pepper
1 ¾ cups pressed ricotta (to removed extra moisture)
¼ cup grated parmesan cheese
¼ cup chopped Italian parsley
Salt and pepper to taste
2 Tbsp. olive oil
Homemade pasta sheets or wonton wrappers
For the filling, puree cheeses with squash/pumpkin. Add chopped parsley and olive oil. Season to taste. Add a spoonful of the mixture to your ravioli dough/wonton
sheets and press ravioli closed. Add ravioli to a pot of boiling water, and cook until the ravioli rise to the top of the pot (just a few minutes). Remove from water with a slotted spoon.
To serve the dish:
Plate a few ravioli on your dish. Spoon over coconut pesto and top with a few pickled
Fresno chilis. Add a crumble of cheese if
desired, and serve.