Baked Butternut Squash Ravioli with Caramelized Vidalia Onion, Proscuitto, Dried Cranberries and Four Cheeses
Makes 2 servings
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Sauce
2 Tbsp. unsalted butter
2 Tbsp. flour
1-1/4 cups warm milk
4 oz. mixed shredded cheeses:
Provolone, Mozzarella, Parmesan, Fontina
Pinch of ground nutmeg
Salt and pepper to taste
1. Heat milk in a medium saucepan to simmer.
2. Melt butter in a small saucepan over low heat, stir in the flour, cook a few minutes. Whisk in the warm milk. Cook, stirring constantly until thickened. Whisk in the shredded cheeses, until melted. Season with nutmeg, salt and pepper. Remove from heat.
Onion Mixture
2 Tbsp. olive oil
½ thinly sliced Vidalia or other sweet onion
2 thinly sliced pieces of proscuitto, diced
4 Tbsp. dried cranberries
3 Tbsp. ruby port
1. In a sauté pan over medium heat, add the olive oil and the sliced onion, turning occasionally until onions are a deep golden color.
2. Add the proscuitto and 2 tablespoons dried cranberries, stir once or twice to heat and incorporate. Add the port and reduce until it has evaporated.
Pasta
14-16 Joseph's Ravioli with Roasted Butternut Squash (#41336)
1. Cook 14-16 ravioli in boiling salted water for 3 minutes and drain.
To Assemble:
1. Butter two individual casserole or soufflé dishes; layer ravioli, the sauce and onion mixture alternating layers. Finish with the sauce, sprinkle with a little grated cheese. Add 1 Tbsp. of the reserved dried cranberries on top of each.
2. Bake in 350 F oven for 20 minutes until bubbling hot.
3. Garnish with more berries and a sage sprig.
This can be served alone or as a side dish to an entrée such as Roasted Pork Tenderloin with a Port Wine Sauce.
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