Butternut Squash Ravioli

• Peppered POM Sauce:
• Juice from 4Ai6 large POM Wonderful Pomegranates,* or 2 cups POM Wonderful 100% Pomegranate Juice
• 2 cups light brown sugar
• 2 tablespoons toasted, crushed black peppercorn
• Butternut Squash Ravioli:
• Juice from 1 large POM Wonderful Pomegranate,* or 1/4 cup POM Wonderful 100% Pomegranate Juice
• 1/2 cup arils from 1Ai2 large POM Wonderful Pomegranates
• 4 medium black mission figs, peeled and split
• 1/4 cup sherry
• pinch sugar
• 12 medium butternut squash raviolis (store-bought or homemade**)
• 3 oz. butter, cold, diced
• 1 tablespoon shallot, finely chopped
• 1/4 cup port wine
• 4 slices Italian prosciutto, each cut lengthwise into 3 strips
• 2 oz. crumbled soft goat cheese log
• 1 oz. Italian parsley

1. Peppered POM Sauce: Prepare fresh pomegranate juice.* Combine 2 cups light brown sugar and 2 tablespoons toasted, crushed black peppercorn with 2 cups pomegranate juice in a small saucepan. Reduce slowly over low heat until it has the consistency of syrup, about 30 to 45 minutes. Strain and allow to cool to room temperature.
2. Butternut Squash Ravioli: Prepare fresh raviolis** at least 4 to 8 hours in advance; refrigerate covered until use. Score 1Ai2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) Toss peeled and split figs with the sherry and sugar. Cook raviolis in salted boiling water. Heat a large saut pan over medium heat. Melt the butter in the pan, quickly saut raviolis, remove from pan and set aside. Add the shallots and figs to the pan. Saut for a minute. Add the pomegranate juice and port. Saut for another minute or two. Place three raviolis onto each plate along with two fig halves and three strips of prosciutto between the raviolis. Crumble goat cheese equally onto each plate. Drizzle peppered-pomegranate sauce over raviolis as desired. Garnish each plate with Italian parsley and fresh pomegranate arils.

pom sauce, pomegranate juice, light brown sugar, crushed black peppercorn, butternut, wonderful pomegranate, black mission figs, sherry, sugar, raviolis, butter, shallot, port wine, italian prosciutto, goat cheese, italian parsley

Taken from www.epicurious.com/recipes/member/views/butternut-squash-ravioli-50056270 (may not work)