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1. Prepare the pasta dough by mixing the salt and flours.
2. Add the oil and eggs, then add the water, stirring until the mixture is smooth.
3. Knead.
4. Allow the dough to rest for 1 hour.
5. Mix the squash puree, nutmeg, cinnamon, cheeses, pepper and salt.
6. Mix in the bread crumbs.
7. Place in pastry bag.
8. Using a pasta machine, roll out the pasta.
9. Lay out 2 pasta sheets, cut to 12-in. by 6-in.
10. Pipe 1 Tablespoon of filling into 2 inches of space, 3 across, 6 down.
11. Brush the second pasta sheet with egg wash.
12. Carefully place the top sheet over the bottom sheet.
13. Cut into each square with a pizza cutter.
14. Repeat with remaining pasta sheets.
15. Bake the oranges in 350 degree F oven until the skins begin to color which takes about 40 minutes.
16. Cool.
17. Place the oranges in a juicer and juice them.
18. Set aside.
19. Sweat the fennel and celery in a medium skillet.
20. Add the fresh orange juice.
21. Boil and reduce by half.
22. Add the roasted orange juice and heat to a boil.
23. Add the garlic puree.
24. Boil the balsamic vinegar in a nonreactive saucepan until it is thick and reduced by more than half.
25. Strain the orange sauce.
26. Finish with sage, orange peel and balsamic reduction.
27. Add chicken stock to modify taste.
28. Cook the ravioli in boiling, salted water about 4 minutes.
29. Top with sauce.
30. Serve immediately.
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