Cream of Roasted Pepper & Tomato Soup With Fresh Organic California Mission Extra Virgin Olive Oil

Ingredients
2 - 28 oz. cans tomato puree
1/2 cup white wine
2 cups chicken or vegetable stock
2 large red bell peppers, roasted, seeded, peeled and chopped, or one jar of roasted red peppers, drained & chopped
3 tablespoons Current Crop Organic California Mission EVO
1 medium yellow onion, finely diced
4 large cloves garlic, minced
1 bunch fresh basil leaves washed, dried, & torn, reserving 6 small sprigs for garnish
1 teaspoon dried oregano
1/2 cup grated Romano Cheese
1 cup heavy cream
sea salt and fresh ground pepper to taste

Directions
In a medium (5+ quart) heavy stock pot, heat one tablespoon of High Polyphenol Organic Cal. Mission Olive Oil over medium-high heat.  Add the onion and sauté until translucent, for about 3 minutes.  Add the garlic and sauté for another minute.  Add the white wine and reduce by half.

Add the chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot.  Lower the heat to medium and simmer for 20 minutes.  Remove the pot from heat.  Using an immersion blender, puree the hot soup until smooth and creamy in consistency.  Place the pot back over medium heat.  Add the heavy cream and Romano Cheese and stir to combine.  Cook just until the soup begins to simmer, stirring constantly to ensure that the cheese has melted, and then remove from heat.  Adjust seasoning with salt and pepper to taste.

Serve individual bowls of soup drizzled with approximately one teaspoon of Organic California Mission Olive Oil and a sprig of basil.  Serve immediately.

Serves 4-6

Roasted Butternut Squash & Chevre Ravioli With Shallots & Rosemary Caramelized in Organic Mission Extra Virgin Olive Oil

 For this application, you can buy fresh pasta sheets, or wonton wrappers if you want to cut out the step of making your own fresh pasta dough.

Roasted Butternut Squash
1 small butternut squash cut in half lengthwise
1 tablespoon extremely fresh high phenol, high oleic, low FFA extra virgin olive oil 

Preheat the oven to 375.
On a parchment paper lined baking sheet, roast the butternut squash, cut side down, for 35-40 minutes until slightly golden brown around the edges and tender when poked with a knife at the thickest part.

While the Squash is roasting, make the pasta dough, if not using ravioli wrappers. 

Pasta Dough
Ingredients
2 egg, beaten
1 teaspoon salt
2 cups all-purpose flour
1/4 cup water

In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or out 12" long sheets of dough to 1/8" thick, or the number 6 setting on a pasta machine.  Cover sheets that are not being used with a towel so they do not dry out.  

Roasted Butternut Squash & Goat Cheese Filling
1 1/2 cups peeled, roasted butternut squash, cooled
2 medium shallots, finely sliced
1 tablespoon Organic California Mission EVOO
8 oz. chevre goat cheese
4 oz. Brie Cheese, rind removed
1 large egg
Sea salt & fresh ground pepper to taste

Over medium heat, saute the shallots in olive oil until golden brown and caramelized.  Place all of the ingredients including shallots, in to the bowl of a food processor except the egg.  Pulse until ingredients are well combined.  Check for seasoning and adjust to taste and add the egg and pulse until just combined.

Ravioli
In a large 8+ quart pot, bring salted water to a boil.  
Assemble the ravioli laying the sheets out, using approximately one tablespoon of butternut squash filling per ravioli with at least one inch between raviolis.  Use water, seal the edges firmly before cutting.  Drop the ravioli a few at a time in to the salted boiling until they float, approximately 2 minutes.


Pan Sauce of Balsamic, Rosemary & Shallots Caramelized in Organic California Mission EVOO
2 medium shallots, sliced thinly
1 - 2" sprig fresh rosemary, leaves finely chopped, stem discarded
1 +1 tablespoon reserved Organic California Mission EVOO
2 tablespoons traditional style balsamic condimento

Sea salt and fresh ground pepper to taste
1/4 cup shaved Pecorino Romano

Over medium heat, season and saute the shallots and rosemary in one tablespoon of olive oil until golden brown, fragrant and caramelized, about five minutes.  Add the balsamic condimento and whisk to deglaze the pan.  Check the seasoning and adjust to taste.  Remove from heat and add the second tablespoon of olive oil and whisk to combine.

Once the ravioli are cooked, drain thoroughly, gently toss with the pan sauce, and serve immediately with shaved Pecorino Romano cheese.

Serves 6