I have a confession to make: I met Thomas Keller for a very brief moment a few months ago I was completely starstruck. He was, of course, just as charismatic as you might imagine (and taller than I had pictured), and of course, passionate about his cooking. I remember getting the French Laundry Cookbook from the library when I was in high school, poring over the pictures and marveling at the recipes. It was astonishing that anyone could take the time to make all of the separate components for just one dish at the French Laundry – but the part I loved the most was that Chef Keller didn't dumb anything down for the home cook, like many cookbooks do: if you wanted to make Oysters and Pearls like they have at the French Laundry, then damn it, you were going to have the same recipe the trained cooks have there. It might not look or taste exactly the same, but if Thomas Keller thinks you can do it, then I think that's a pretty good endorsement.
Needless to say, I'm kind of obsessed with anything Keller-related and every single thing I have made from the Ad Hoc Cookbook has been delicious. So when I came across a recipe on Epicurious for Fava Bean Agnoletti with Curry Emulsion, I knew I had to try it out, particularly since I had been wanting to try my hand at a filled pasta for a while as well. I swapped the fava beans for a more winter-appropriate roasted butternut squash, and I have to say that this might be my favorite pasta sauce ever. Surprisingly simple, and yet with a complexity that complements the creamy pasta perfectly. You could, of course, make the sauce to use with store-bought pasta, but if you have a couple of extra hours on a weekend I truly think it's worth the effort. And you don't want to let Thomas Keller down, do you?
Butternut Squash Ravioli with Curry Emulsion (adapted from Epicurious)
2 cups roasted butternut squash 1/2 cup grated parmesan cheese Kosher salt and ground pepper, to taste 1/2 recipe Pasta Dough (I included the link as the instructions are very thorough)
2 teaspoons curry powder 2 tablespoons chopped shallots 3/4 cup plus 2 tablespoons vegetable stock, chicken stock or water 1/4 cup heavy cream 1/4 cup crème fraîche 8 tablespoons (4 ounces) unsalted butter, cut into chunks Kosher salt and freshly ground black pepper 1 cup arugula
Place the squash, cheese and olive oil in a food processor. Blend until smooth and season well with salt and pepper, then refrigerate the mixture until it is cool, or for up to 2 days.
Roll out the dough and fill the agnolotti according to the To Fill Agnolotti instructions. You should have approximately 48 agnolotti.
To complete: For the curry emulsion, toast the curry powder in a small saucepan over medium heat until it is fragrant. Stir in the shallots and heat for another minute. Add the 3/4 cup stock, the cream and crème fraîche, bring to a simmer and cook until the liquid is reduced to 1/2 cup. Swirl in the butter. When the butter is melted, transfer the sauce to a blender. Add the remaining 2 tablespoons stock and blend for 30 seconds to emulsify the mixture. Season with salt and pepper and strain into a wide pan.
Meanwhile, cook the agnolotti in a large pot of lightly salted boiling water until cooked through, 4 to 5 minutes.
Drain the agnolotti, add the agnolotti and arugula to the curry emulsion, and toss over low heat to coat with sauce. Serve immediately.