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Рецепт Roasted Butternut Squash Ravioli With Brown Butter Sauce

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Порций: 4

Ингредиенты

Cost per serving $1.43 view details
  • 2 x butternut squash halved, seeded
  • 1 pch cinnamon
  • 1 pch nutmeg
  • 1 Tbsp. finely-minced orange zest
  • 2 tsp chipotle puree
  • 1/4 c. finely-minced parsley
  • 1/4 c. finely-grated Parmesan cheese
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 4 sht pasta dough
  •     (12" to 14" long by 4" wide)
  • 2 x Large eggs mixed with
  • 2 Tbsp. water
  •     Finely-minced chives for garnish
  • 2 stk unsalted butter
  • 1/4 c. coarsely-grnd hazelnuts
  • 1/4 c. heavy cream
  • 8 x sage leaves cut chiffonade
  •     Salt to taste
  •     Freshly-grnd black pepper to taste

Инструкции

  1. Ravioli: Preheat oven to 450 degrees. Place squash on a baking sheet and roast till soft. Scoop out flesh and run though a food mill.
  2. Place the puree into a medium saucepan and cook over low heat till almost dry. Add in the remaining ingredients and season with salt and pepper to taste.
  3. Lay a sheet of pasta dough on a lightly floured work surface and distribute a heaping tsp.-sized portion of the filling at least 2 inches apart. Use your fingertip or possibly a brush to moisten the edges of the pasta sheet with the egg wash. Carefully place a second sheet of the pasta dough on top of the first and press with your fingertips to separate the rows of filling. Repeat with the remaining dough.
  4. With a ravioli cutter or possibly pastry wheel, cut along straight lines on the vertical and horizontal to create each ravioli square. Press the edges closed with your fingertips to seal well.
  5. Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 5 min. Drain, plate and spoon butter sauce over and garnish with finely minced chives.
  6. Brown Butter Sauce: Heat butter in a medium saute/fry pan over medium-high heat. Add in hazelnuts and cook till the hazelnuts are golden. Add in the heavy cream and cook for 1 minute. Add in the sage and season with salt and pepper, to taste.
  7. This recipe yields 4 servings.

Nutrition Facts

Amount Per Serving %DV
Serving Size 110g
Recipe makes 4 servings
Calories 499  
Calories from Fat 468 94%
Total Fat 53.16g 66%
Saturated Fat 32.86g 131%
Trans Fat 0.0g  
Cholesterol 241mg 80%
Sodium 142mg 6%
Potassium 91mg 3%
Total Carbs 1.45g 0%
Dietary Fiber 0.5g 2%
Sugars 0.45g 0%
Protein 6.33g 10%
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