Directions

• Peppered-Pomegranate SauceCombine pomegranate juice, light-brown sugar, and black peppercorns in a small saucepan.
• Slowly reduce over low-heat until it has the consistency of syrup (about 30 to 45 minutes). Strain, and allow to cool to room temperature.
• Homemade Butternut Squash RavioliMelt the butter with curry in medium saut pan.
• Add honey and butternut squash meat, then stir over medium heat until soft.
• Add the chicken broth, bring to a simmer, and reduce until all the liquid is boiled off. Allow it to cool to room temperature.
• Place cooked butternut squash in a food processor and puree until smooth. Stir in the ricotta cheese, salt and white pepper to taste, and a pinch of either cayenne pepper or chipotle powder.
• Lay out 30 won ton skins on a flat work surface, placing a tablespoon of butternut squash filling in the center of each skin.
• Lightly brush the sides of each won ton skin with cold water. Top each one with another won ton skin and press around the edges of the ravioli with your finger to seal. Refrigerate covered until needed.
• Sherry Glazed Pomegranate FigsToss figs with the sherry and sugar; set aside.
• Cook homemade butternut squash ravioli in salted boiling water.
• Heat a large saut pan over medium heat. Melt the butter in the pan, quickly saut ravioli, remove from the pan; set aside.
• Add the shallots and figs to the pan. Saut for a minute.
• Add the pomegranate juice and port wine. Saut for another minute or two.
• Place three ravioli onto each plate along with two fig halves and three strips of prosciutto between the ravioli. Crumble goat cheese equally onto each plate.
• Drizzle peppered-pomegranate sauce over ravioli as desired. Garnish each plate with Italian parsley and pomegranate seeds.