Spaghetti Squash Ravioli
(courtesy of Mark May of 1862 David Walley’s Restaurant and Saloon, serves 6)
1 small spaghetti squash, about 2 pounds
1½ teaspoons fresh sage chiffonade
2 teaspoons fresh chives, minced
¼ cup Gorgonzola, crumbled
1/8 cup herbed walnuts, finely chopped
Salt and black pepper to taste
36 3-by-3-inch wonton skins
1 egg, whisked with 2 tablespoons milk
Semolina (or regular flour)
Arugula
Pierce skin of squash a dozen times with sharp knife. Roast on a heavy cookie sheet at 350 degrees F for about 1 hour, or until skin pierces easily with a fork. Remove from oven and allow to cool. Split squash lengthwise and de-seed. Carefully remove the spaghetti-like flesh with a fork. Measure 10 ounces of squash on a kitchen scale, about 1¼ cups. (Note: Most likely you will have more squash than needed. Reserve this for another use.)
In a bowl, gently toss the measured squash with sage, chives, Gorgonzola, walnuts, salt, and pepper. Take care to minimize breaking the strands. Set aside. Lay out wonton skins on a cutting board dusted with flour. You will need two skins per ravioli. Scoop about a tablespoon of squash filling and roll with hands into a tight ball. Place a ball of filling in center of each of 18 skins. Brush egg mixture liberally around the filling. Place another skin on top. Use the dull side of a cutter, or press between each pouch of filling with fingers, to contain filling. Use a biscuit or ravioli cutter to seal and cut off extra edges. (Note: It is best to make the ravioli in small batches, as the skins will dry out quickly.)
Cook ravioli in gently boiling water for 2 to 3 minutes, or enough to cook wonton and warm squash center.
To serve, moisten a small amount of arugula in vinaigrette (vinaigrette recipe at Ediblerenotahoe.com). Roll into a ball and place one ball in the center of each plate. For each serving, position three ravioli against the ball. Drizzle with vinaigrette. Garnish with sage leaves, crisped by a quick fry in canola oil.
Additional recipes are part of the Spaghetti Squash Ravioli
(courtesy of Chef Mark May of 1862 David Walley’s Restaurant and Saloon in Genoa)
The Herbed Walnuts are part of the ravioli filling and the Beurre Noisette Vinaigrette is used as a sauce over the ravioli. These two recipes can be made in advance.
Herbed Walnuts
½ cup walnut halves
2 tablespoons olive oil
2 teaspoons dried Italian herbs
Sauté walnuts in oil. Continue to toss until nuts turn golden brown, then add herbs. Be careful not to scorch. Continue to cook for a few seconds then place on paper towel to drain. Refrigerate in an airtight container and bring to room temperature when ready to use. (Note: You will have more walnuts than needed for the ravioli filling. Reserve these for other recipes.)
Beurre Noisette Vinaigrette
8 tablespoons unsalted butter
¼ cup Balsamic vinegar
2 tablespoons red wine vinegar
2 tablespoons sherry vinegar
½ cup extra-virgin olive oil
Salt and black pepper to taste
Melt and cook butter in a heavy, nonreactive saucepan over medium heat. When butter is reduced by about one quarter, turn heat to low. Continue cooking, paying careful attention to prevent butter from burning. When butter has turned a light brown, remove from heat and strain into a heatproof jar. Allow to cool. Add remaining ingredients and shake well. Place in refrigerator and bring to room temperature when ready to use. Shake again before using.
