Butternut Squash Ravioli

Biaggi's Ristorante Italiano Recipe
Ravioli Filling:
1 butternut squash
1/4 cup brown sugar
1/4 cup heavy cream
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon

7 each squash raviolis
4 ounces brown sage butter
4 ounces chicken stock
2 ounces parmesan/romano cheese
1 ounce toasted almonds

Brown Sage Butter:
2 ounces unsalted butter
2 ounces margarine
1/2 ounce fresh sage chopped

Split the squash in two halves length wise and remove all seeds. Roast the squash skin side up for about 25 to 30 minutes in a 350 degree oven. With a fork, pull off all of the skin and place the meat of the squash into a large mixing bowl. Add the sugar, cinnamon, and nutmeg, and mix well with a spatula or spoon, until it is smooth. Add the cream and mix well.

Melt butter in a saute pan until it is brown (about 10 to 12 minutes). Add the chopped sage to melted butter (it will foam a little). Cool to 70 degrees, add melted butter and sage to margarine and mix for 3 minutes. Add brown sage butter to a new saute pan, turn on medium heat until butter is melted, add chicken stock, and toasted almonds.

Drop the pasta in water and cook until it floats, 4 to 5 minutes. Add cooked pasta to saute pan and mix in the parmesan and romano cheeses. Garnish with sage and parmesan cheese.

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