Frank's Recipes! Low Fat Butternut Squash Ravioli

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Low Fat Butternut Squash Ravioli

15 ozs. durum flour
15 ozs. high-gluten bread flour
1 tsp.salt
4 eggs
1/4 cup olive oil
3/4 cup water
3 to 4 butternut squash, roasted, pureed
3/4 cup fat-free ricotta cheese
1/4 cup Parmesan cheese
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon black pepper
salt to taste
1/2 cup bread crumbs
egg wash as needed
10 navel oranges
1 fennel bulb, diced
2 celery stalk, diced
1/2 gallon fresh orange juice
1/2 cup roasted garlic puree
1/2 cup balsamic vinegar
2 tablespoon fresh sage, julienned
2 tablespoon orange peel, julienned, blanched
1 cup chicken stock

Prepare pasta dough by mixing flours and salt. Add eggs and oil, then water, mixing until smooth; knead. Allow to rest 1 hour. Mix squash puree, cheeses, cinnamon, nutmeg, pepper and salt. Mix in bread crumbs. Place in pastry bag.

Using pasta machine, roll out pasta. Lay out 2 pasta sheets, cut to 12-in. by 6-in. Pipe 1 tablespoon filling into 2 in. of space, 3 across, 6 down. Brush second pasta sheet with egg wash; carefully lay over bottom sheet. Cut into squares with pizza wheel. Repeat with remaining pasta sheets.

Prepare sauce:
Bake oranges in 350F oven until skins begin to color, 40 minutes; cool. Juice in juicer; set aside.

Sweat fennel and celery in skillet. Add fresh orange juice; boil to reduce by half. Add roasted orange juice; heat to boil. Add garlic puree. Meanwhile, boil balsamic vinegar in nonreactive saucepan until thick and reduced by more than half. Strain orange sauce. Finish with sage, orange peel and balsamic reduction. Add chicken stock to modify taste.

Cook ravioli in boiling, salted water about 4 minutes. Per serving, plate 6 ravioli, top with sauce.

Makes 4 dozen ravioli.

Calories 137 Fat 2.3 g Carbs 23 g Sodium 103 mg Fiber 0.3 g.