Butternut Squash Ravioli With Peppered POM Sauce

Peppered POM sauce:

Combine 2 cups light brown sugar and 2 tablespoons toasted, crushed black peppercorn with 2 cups POM Wonderful 100% Pomegranate Juice in a small saucepan. Reduce slowly over low heat until it has the consistency of syrup, about 30–45 minutes. Strain and allow to cool to room temperature.

Butternut squash ravioli:

Prepare fresh raviolis* at least 4–8 hours in advance; refrigerate covered until use.

**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 pan, and set aside. Add the shallots and figs to the pan. Sauté for a minute. Add the POM Wonderful 100% 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 POM Wonderful Pomegranate Arils.