For the ravioli:

• 1 butternut squash
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon maple syrup
• 8 whole chestnuts
• salt and freshly ground black pepper
• nutmeg
• 2 ounces black truffle, divided
• 24 wonton skins

For the squash broth:

• 2 tablespoons extra-virgin olive oil
• 1 leek, minced
• 1 onion, minced
• 3 shallots, minced
• 3 cloves garlic, minced
• 2 butternut squash, cut into cubes
• salt and freshly ground black pepper
• 2 tablespoons lime juice
• 1 ounce pumpkin seeds, toasted

For the scallops:

• 2 tablespoons extra-virgin olive oil
• 8 sea scallops

For the ravioli: Preheat the oven to 350 degrees. Remove the skin and seeds from the squash and cut into 1 inch cubes. In a large sauté pan, heat the olive oil, add the squash and sweat. When they begin to brown, deglaze with a 1/4 cup of water. Add the maple syrup and continue to cook until tender. Cool and set aside Place the squash in a food processor and purée. Cut a small slit in each chestnut with a pairing knife. Place the chestnuts in a roasting pan and roast for 20 minutes or until they begin to split open. Remove from oven, peel and chop. Season the squash puree with salt, pepper and nutmeg. Add the chestnuts. Chop half of the black truffles and add to the squash purée. Place the wonton wrappers on a pan, fill each with a dollup of filling and seal. Place the wontons in boiling salted water and cook for about 5 minutes.

For the squash broth: In a large sauté pan, heat a 2 tablespoons of extra-virgin olive oil until shimmering. Add the leeks, onions and garlic and cook until soft and fragrant. Add the cubed squash and continue to cook until soft. Season with salt and freshly ground black pepper. Add 2 cups of water, cover and simmer for 1 hour. Pass through a fine strainer, season with salt and pepper. Add the lime juice and pumpkin seeds.

For the scallops: Heat the olive oil in a large sauté pan. Sauté the scallops until cooked. Set aside. To serve, place the squash broth on the plate, add the ravioli, top with scallops and shaved black truffles and serve. Serves 4

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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