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For a refined and elaborate seasonal dish, discover our recipe for butternut squash ravioli with walnut sauce. To sublimate this dish, Vinatis suggests a Chablis 1er Cru that will enhance the aromas and textures of this autumn and winter dish.

BUTTERNUT SQUASH RAVIOLI WITH WALNUT SAUCE RECIPE

PREPARATION: 30 MINS | RESTING: 2 HRS | COOKING: 30 MINS | SERVES: 2

PREPARATION OF THE RAVIOLI

1. Knead all the ingredients for the dough for a long time and let it rest for 2 hours.
2. Dice the squash. Place the cubes on a baking tray with baking paper and a little olive oil. Season with salt and pepper and bake at 200°C for 20-30 minutes.
3. Mash the roasted cubes to obtain a purée.
4. Add a little nutmeg, an egg and 80g of Parmesan cheese. Add salt and pepper: the stuffing is ready.
5. After resting for two hours, roll out the dough.
6. To reduce the thickness of the dough, roll it out in a rolling mill. Repeat the operation, folding the pastry over itself several times to obtain a puff pastry. Flour between each pass through the rolling machine to obtain a very thin pastry.
7. Spread the dough in a floured ravioli tin.
8. After defining the locations, place the stuffing on them.
9. Fold the dough over the top, flour and roll over the tin to seal the ravioli.
10. Remove the excess dough and unmould the ravioli.
11. Set the ravioli aside on a large floured baking sheet.
12. When you are ready to serve your meal, immerse the ravioli in plenty of boiling salted water for up to two minutes.

PREPARATION OF THE SAUCE

1. In a mortar and pestle, crush the 100g of walnut kernels, 1 garlic clove, 50ml of crème fraîche, 50g Parmesan cheese and the breadcrumbs previously soaked in milk. The breadcrumbs soaked in milk make the sauce creamy.
2. In the mortar and pestle, emulsify the mixture until you obtain a creamy texture.
3. Serve on very hot ravioli and garnish with small pieces of nori seaweed. Bon appétit!

WHICH WINE TO PAIR THE DISH WITH?

Butternut squash ravioli is a combination of flavours, aromas and textures that call for a fairly aromatic dry white wine. Wines with a strong aroma match the melt-in-the-mouth texture of the ravioli. There are several dry white wine appellations that can match the desired profile. This is the case of the Arbois AOC wines, southern wines made from the Viognier grape, or certain Côtes-du-Rhône wines which have what is needed in terms of freshness, fruit and aromatic power.

For red wine lovers, Pinot Noir wines offer a crisp, fruity mouthfeel, ideal for accompanying cucurbit-based dishes such as squash, pumpkin and butternut squash. Alsace red wines from the Pinot Noir grape variety will be delicious with your squash ravioli. Moreover, the marked fruity taste will be absolutely harmonious with the walnuts composing the dish.

TO SUBLIMATE THIS DISH: CHABLIS 1ER CRU

The wines of the Chablis appellation, and especially the Chablis Premier Cru, call for an elaborate, fine and delicate cuisine, to ensure a balance between the complexity and aromatic power of the cuvée. Carefully prepared by hand, your homemade ravioli deserve to be highlighted by the grandeur of Chablis 1er Cru. This AOC brings relief to the creamy and unctuous textures of the dish, and can easily accompany the soft texture of the pasta thanks to its aromatic persistence. The mineral nuances and fine iodine notes of Chablis 1er Cru will complement the roasted squash and echo the nori seaweed pieces that garnish the pasta.

For your butternut squash ravioli with walnut sauce, Vinatis recommends a cuvée from Simonnet Febvre:

CHABLIS 1ER CRU MONT DE MILIEU - MAISON SIMONNET FEBVRE

CHABLIS PREMIER CRU: EXPRESSION OF CHARDONNAY

Chablis represents a region of approximately 5800 ha of cultivable land and 4 AOCs flourish on this terroir with ideal conditions for the growth of the vine. Petit Chablis, Chablis, Chablis 1er Cru and Chablis Grand Cru are internationally renowned AOCs made from the Chardonnay grape. Chardonnay is the most widely planted quality white grape variety in the world. In the Chablis region, it finds a climate and a terroir that allow it to flourish.

More than 150 million years old, the Kimmeridgian soil dating from the Upper Jurassic is composed of successive layers of marl and marly limestone. The AOC Chablis is proud of this geological richness because it gives the wines absolutely unique and sublime characteristics. The Chardonnay grape variety develops an inimitable freshness, finesse and minerality. The combination of climate and exceptional terroir makes Chablis a region of Premiers Crus and Grands Crus bourguignons worthy of the most prestigious meals.

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