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Saffron Ravioli with slow-roasted carrots and butternut squash paired with 1880 Zinfandel

Ingredients:
1 pound butternut squash, quartered
1 pound carrots, cut into 3-4 inch long pieces
4 tablespoons olive oil
Salt and pepper
2 ½ ounces grated pecorino or parmesan cheese
1 recipe saffron pasta dough
1 egg white

Dressing:
4 garlic cloves, thinly sliced
½ cup olive oil
½ cup black olives, pitted and sliced
4 teaspoons fresh thyme leaves, roughly chopped
3 ounces pecorino or parmesan cheese

Saffron pasta dough:
¼ teaspoon saffron strands
2 eggs
8 ¼ cups semolina flour for pasta
Extra flour for dusting

1. Crush the saffron strands with a mortar and pestle, add eggs and mix well
2. Put egg mixture into a food processor, add flour, pulse until the mixture forms lumpy grains
3. Turn onto a lightly floured surface and knead until smooth. Wrap in plastic wrap and leave to rest in refrigerator for at least 3 hours
4. Use a pasta machine to roll dough into thin sheets for ravioli

Preparation:

1. Preheat oven to 400°F. Place squash quarters and carrots on baking sheet and drizzle with oil, season with salt and pepper. Roast for 55 minutes until very soft. Discard seeds; scoop flesh into food processor. Add cheese, puree. Adjust to taste with salt and pepper.

2. Place pasta sheets onto a floured board and stamp out disks with a 2 ½ inch cutter. Lay half the disks on a sheet of plastic wrap and paint edges with egg white. Put a teaspoon of filling in the center of each and top with the other disks. Stick the edges together without squishing the filling.

3. Make about 35 ravioli, place on trays lined with plastic wrap, spacing apart. Freeze or use within 1 hour.

4. To make dressing put garlic and oil in small pan and heat gently until beginning to turn golden. Add olives, thyme, and pepper. Set aside to infuse.

5. Bring a large saucepan of salted water to boil and add 2 tablespoons oil. Cook ravioli for 4-6 minutes until al dente; drain. Serve ravioli with warm dressing poured over and top with cheese shavings.

*Adapted from Food with Flair, Silverback Books, 2004