Pumpkin Ravioli with Peppered Pomegranate Sauce

Pumpkin Ravioli with Peppered Pomegranate Sauce

2 cups pomegranate juice

1 cup light brown sugar

1 tablespoon toasted, crushed black peppercorn

Pumpkin Ravioli

pomegranate arils

prosciutto, each cut lengthwise into 3 strips

black mission figs, peeled and split

1/4 cup sherry

Pinch sugar

crumbled soft goat cheese log

1/4 cup port wine

1 tablespoon shallot, finely chopped

3 oz. butter, cold, diced

Italian parsley

Peppered Pomegranate Sauce:

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.

Toss peeled and split figs with the sherry and sugar. Cook raviolis in salted boiling water. Heat a large sauté pan over medium heat. Melt the butter in the pan, quickly sauté raviolis, remove from the pan, and set aside. Add the shallots and figs to the pan. Sauté for a minute. Add the pomegranate juice and port. Sauté 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.