Liquid Butternut Squash Ravioli with White Truffle

(9)
Servings:
6

The juice of one butternut squash forms the perfect filling for raviolis when it's mixed with Parmesan cheese and butter. Serve the dish with a garnish of truffles and chives for an indescribable bite.

Ingredients

  • 1 large butternut squash, peeled and cut into 2-inch cubes

  • ¼ pound freshly grated Parmesan cheese

  • ¼ cup (½ stick) unsalted butter, melted

  • 8 sheets gelatin

  • Coarse salt and freshly ground pepper

  • 1 package wonton wrappers

  • 1 white truffle, shaved, for garnish

  • Fresh chives, snipped, for garnish

Directions

  1. Feed squash through an electric juicer. Pour juice through a fine sieve into a small bowl; discard solids. You will need 2 cups juice.

  2. Fill a medium bowl with 4 cups cold water; submerge gelatin sheets and let stand until softened, about 5 minutes.

  3. In a medium saucepan, combine juice, Parmesan, and butter. Squeeze excess water from softened gelatin sheets; add to saucepan, whisking to incorporate. Season with salt and pepper.

  4. Pour mixture into a 12 1/4-by-9-inch rimmed baking sheet; transfer to a refrigerator. Refrigerate until set, about 2 hours.

  5. 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 work surface.

  6. Remove baking sheet from refrigerator; 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; place dish in microwave on high until gelatin melts, about 5 seconds.

  7. 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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