Mushroom Ravioli with Buttenut Squash Sauce

Mushroom Raviolis
Ravioli dough (eggs, flour, olive oil)
Mushroom duxelle (mushrooms, shallots, thyme)
Parmesan, finely grated
Butter
Sage

Butternut Squash Sauce
1 Butternut squash, roasted and pureed
1 c Heavy cream
1 tsp curry powder
Dash of vanilla extract
Dash of balsamic vinegar
Water


It's almost fall...the autumnal equinox is in 3 days.  As far as flavors and foods go, this is one of my favorite times of year.  Warm spices, rich, earthy, and sweet flavors.  Food that warms the soul.  This dish has several components, but the duxelle and butternut squash sauce can be made a few days ahead of time.

Start with the sauce.  Bring the cream and squash puree to a gentle simmer.  Use the ingredients listed to create a balance of flavor that you like.  The vinegar is essential...the slight bit of acidity really rounds out this very rich sauce.  The sauce will be very thick, so add a little water until you get the consistency you like.

A Wild Hen of the Woods

For the duxelle, I did a 50/50 mix of maitake (a.k.a. hen of the woods) and shiitake mushrooms, though any variety you like that isn't poisonous will be fine.  To make the duxelle, saute the mushrooms in olive oil with some shallot, onion, and thyme, then mince in a food processor.  Fold the parmesan cheese into the duxelle, and now you have ravioli filling!  For the ravioli dough, you can buy some at the store or make it yourself if you're the ambitious type.  Fill the raviolis and cook in boiling water for about 2-3 minutes.

Next, heat some butter and fry a few sage leaves in it.  Just before it begins to brown, remove the leaves and set aside.  Toss the raviolis in the butter.  Plate the raviolis, top with the butternut squash sauce, a few of the fried sage leaves, and some freshly shaved Parmesan.  Garnishing with just a bit of fresh, grated nutmeg is a nice touch.  Eat, enjoy, and welcome the autumnal season!