two curry-squash filled ravioli with grape wine sauce, braised porkbelly and sauce and gorganzola with pan roasted pear

Two large Kuri squash filled raviolis with grape wine sauce, braised porkbelly and sauce; pan roasted pear & cracked pumpkin seeds


  • Cook the squash: 1 pound "Kuri" squash, peeled, diced
  • 1 tablespoons "Flavors for Frying"
  • 1 teaspoon sea salt
  • 2 Tablespoons EVOO
  • In separate pan: 2 Tablespoons EVOO
  • 1 medium yellow onion, minced
  • 1 teaspoon sea salt
  • 1 teaspoon fennel pollen
  • 3 grinds each coriander, black pepper
  • Add cheese: 1 pound ricotta
  • 1/4-1/2 pound sheep's milk feta cheese or other grated cheese of your choice
  • 3 tablespoons fresh chives, chopped
  • 1 tablespoon pumpkin seed oil


Cook the squash: Toss squash with seasonings and EVOO. Spread onto a sheet pan and roast at 400°F for approximately 20-25 minutes, or until lightly browned and tender. Remove and cool. Place into food processor and pulse to rough puree.

In separate pan, place EVOO, onion and seasonings over medium high heat until onions become translucent 3-4 minutes. Remove and cool. Mix with cooled squash.

Combine the cheeses and chives and pumpkin seed oil. Add to squash mixture till well combined. Keep chilled until ready to fill raviolis.

At service, lay out pasta dough and scoop filling onto pasta dough at equally spaced intervals. Cover with second sheet of pasta dough and cut out using round cutter.

Cook 4-6 minutes  in boiling salted water (3 tablespoons salt to 1 gallon water). Pasta should still be “al dente.” Serve immediately.

Serving suggestions: Serve with braised pork belly and some of its sauce. Also serve with roasted grape wine sauce and / or pan roasted pears.


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