Biaggi's Butternut Squash Ravioli
Ingredients:
Ravioli Filling:
1 butternut squash
1/4 cup brown sugar
1/4 cup heavy cream
1/8 tsp nutmeg
1/8 tsp cinnamon
Ravioli:
- 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
Preparation:
Split the squash in two halves length wise and remove all seeds. Roast the squash skin side up for about 25-30 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 10-12 minutes.
Add 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 pasta in water and cook until it floats, 4-5 minutes. Add cooked pasta to sauté pan and mix in the parmasean/romano cheese. Garnish with sage and parmasean cheese.
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