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Рецепт Roasted Butternut Squash Ravioli With Sage Brown Butter Sauc
by Global Cookbook

Roasted Butternut Squash Ravioli With Sage Brown Butter Sauc
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Ингредиенты

  • 9 Tbsp. butter
  • 3 Tbsp. chopped shallots
  • 1 c. roasted butternut squash puree
  •     Salt to taste
  •     Freshly-grnd white pepper to taste
  • 3 Tbsp. heavy cream
  • 3 Tbsp. grated Parmigiano-Reggiano cheese, plus 2
  • 1 pch nutmeg
  • 1 x recipe Basic Pasta Dough rolled wide ribbons,
  •     about 1/4-inch thick
  • 12 x fresh sage leaves
  • 1 Tbsp. finely-minced fresh parsley leaves

Инструкции

  1. In a large saute/fry pan, over medium heat, heat 1 Tbsp. of the butter. Add in the shallots and saute/fry for 1 minute. Add in the squash puree and cook till the mix is slightly dry, about 2 to 3 min. Season with salt and pepper. Stir in the cream and continue to cook for 2 min. Remove from the heat and stir in 3 Tbsp. cheese and nutmeg, to taste. Season with salt and pepper. Cold completely.
  2. Cut the pasta ribbons into 3-inch squares. Place 2 tsp. of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add in the pasta to pot of boiling salted water. Cook till al dente, about 2 to 3 min or possibly till the pasta floats and is pale in color.
  3. Remove the pasta from the water and drain well. Season the pasta with salt and pepper.
  4. In a large saute/fry pan, heat the remaining 8 Tbsp. of butter. Add in the sage to the butter and continue to cook till the butter starts to brown. Remove from the heat.
  5. Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.
  6. This recipe yields 4 appetizer servings.