Monday, October 29, 2012

Recipe with butternut squash

Butternut squash ravioli

Ingredients: Pasta (2 c flour, 2 eggs, 2 egg yolks); Filling (butternut squash, sage, mozzarella or ricotta cheese, garlic, salt); Sauce (butter, shallot, sage, cream, maple syrup, salt)

To prepare pasta: I use Alice Waters' recipe and technique. Simple.
To prepare filling: Put a little bit of water in a baking dish and put whole butternut squash in. Bake at 350 until tender. Once cool, scrape out flesh of squash and mash with mozzarella or ricotta cheese. Smash garlic cloves with salt and add that to the squash, along with some chopped sage.
To prepare sauce: Melt about 4 Tbsp butter. Saute diced shallot. Add small sage leaves once the butter has started browning a bit. Add about 1 cup heavy cream and a drizzle of maple syrup (to taste). Whisk for a minute or so, add some salt to taste, and you're done.

Eating: You can't eat pasta without some fresh parmesan.

Dish history: I finally made use of my pasta machine and it made me realize how easy it is to make your own fresh pasta. We usually eat our butternut squash ravioli with a brown butter/sage sauce, but we decided to try this more decadent sauce. Double the recipe and freeze your leftovers for another day.

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