Serves 2 to 4 | Prep Time: 1 hour, Cook Time: 30 minutes
1 ball fresh pasta dough (or 2 sheets fresh pasta)
1 squash, cooked and mashed
Olive oil
1 black truffle, grated
Beurre Blanc
4 shallots, minced
1 cup (250ml) white wine
1½ cups (375ml) heavy cream
2 (500ml) cups butter, unsalted, cut in small pieces
Salt and white pepper to taste
1. To prepare the Beurre Blanc, place the shallots and wine in a medium skillet. Heat until the wine is reduced. Add the cream and heat until the sauce thickens. Add the butter, a few pieces at a time, stirring until each new addition is melted. Add salt and pepper to taste.
2. For the ravioli, cut the dough into 2 equal pieces on a floured surface. Roll 1 piece into a rectangle and cut eight equal-size squares.
3. Place 1 tsp (5ml) of squash on a pasta square, leaving a ¼-inch (5mm) margin at each edge. Coat the edges with olive oil and place another pasta square on top. Use a floured fork to firmly press the oiled edges together. Repeat with the remaining pasta squares. Repeat with the second ball of dough. For best results, cover the pasta with a towel and let rest for 30 minutes.
4. Bring a large pot of water to the boil and add ravioli. Fresh pasta cooks quickly, so remove after 3 or 4 minutes.
5.On the serving plate, add pasta and sauce as desired and garnish with truffles.
