Butternut Squash Ravioli With Peppered POM Sauce

Peppered POM Sauce:

Prepare fresh pomegranate juice, if necessary.* 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.

Butternut Squash Ravioli:

Prepare fresh raviolis** at least 4 to 8 hours in advance; refrigerate covered until use. Prepare pomegranate arils, if necessary.***

*To prepare fresh pomegranate juice, cut 2–3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

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

***To prepare arils, score 1 large POM Wonderful Pomegranate and place in a bowl of water. Break open the pomegranate 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.)