Squash ravioli with shagbark hickory nuts, birch syrup and hickory nut oil. For serving as an appetizer, this is too rich to eat as an entree, although some people would.
8ozcooked squash ravioli preferably homemade using kabocha or buttercup squash
6Tablespoonsheavy cream
High quality grated parmesanto taste
Birch syrupa good drizzle for each serving
Kosher saltto taste
2tablespoonstoasted shagbark hickory nuts
2Tablespoonswalnut oil I used bitternut hickory oil
Fresh cracked black pepper
Instructions
Bring a pot of salted water to a boil and cook the agnolotti until al dente. Meanwhile, just before the ravioli is done, heat the cream in a 8 inch saute pan until steaming and hot, but don't boil.
Stir the oil into the cream, it won't become homogenous. Transfer the ravioli to the pan with the cream, turn the heat back on and get them hot, adding a splash of pasta cooking water if the pan gets dry.
Double check the seasoning, adjust as needed for salt and divide between small, heated pasta bowls as an appetizer. Garnish with the parmesan, fresh cracked black pepper, a few toasted hickory nuts, and a good drizzle of the balsamic.
Notes
If you prefer to make your own homemade agnolotti, for a pound of fresh pasta dough, you'll want the following for the filling.
1 lbs roasted butternut squash
¼ cup grated parmesan cheese
⅛th of a whole nutmeg, grated
1 teaspoon chopped fresh thyme
½ teaspoon powdered ginger
1 tablespoon flavorless oil
Kosher salt and ground white pepper, to taste
Mix all the ingredients together, double check the filling for salt and pepper, and reserve.