WCL: Chef Christian Fantoni of Filini

There's nothing like authentic Italian cuisine and joining WCL Wednesday was the executive chef of an authentic Italian restaurant Filini. Chef Christian Fantoni stopped by to make one of his specialties, Butternut Squash Cappellacci.

Filini official website:

By Chef Christian Fantoni of Filini Bar & Restaurant

3 pieces Cappellacci
2 1/2 oz. Butternut squash filling
1/2 oz. Butter
0.07 oz. Sage
1 oz. Chicken stock
0.05 oz. Sperlari Mostarda
0.05 oz. Amaretto liquor
0.10 ounce Shaved Parmesan

Pasta Dough
18 oz. 00 Flour (or substitute All-Purpose Flour)
3 tbsp Semolina
1 3/4 tbsp. Olive oil
6 Egg yolks
3 Whole eggs
Set aside all dry ingredients. Mix oil, eggs and yolks in Berkel mixer and slowly add dry ingredients. Remove and let sit for 30 minutes before rolling out dough.

Butternut Squash Filling
5 lb. Butternut squash
2.5 lb. Ricotta
1/2 lb. Sperlari Mostarda (available at specialty grocery stores)
1/2 lb. Amaretti cookies, crumbled
1 lb. Parmesan, finely grated
1 lb. Panko bread crumbs
1 tbsp. Salt and pepper (mix to taste)
1/2 tbsp. Nutmeg
Cut the squash in half, lay on sheet pan with wire rack. Bake at 300 degrees for 45-60 minutes. When the squash is soft, remove the pulp with a spoon. Pass all pulp through a food mill, then place in a cheesecloth and tie it off into a bag. Tie bag to a board and leave hanging in the refrigerator for 8-12 hours, or until all excess liquid has drained. Place pulp in a Hobart mixing bowl, add all the above ingredients with a hand mixer until the filling is fully blended. Place in portion controlled bags and keep in refrigerator until needed.

Roll a small round of dough and cut edges to make a square, approximately 2"X2". Place a small amount of filling in the center. Fold the dough in half diagonally so the filling is in the center and the pasta is shaped like a triangle. Run a finger dipped in water along the edge to seal the filling in. Hold the now triangle shaped piece with the flat edge down between your thumb and index finger. Take the outer edges and fold them around your thumb or finger, whichever is easier for you. Where the dough overlaps, give it a pinch with wet fingers to hold it together. You've just made your first ravioli! Place on a baking sheet or dry towel and repeat the process with the rest of the dough squares and filling.