| 
Ravioli di Zucca
Serves 8
Squash Filling
2 Large Butternut Squash,
baked and puréed
1 lb Mascarpone Cheese
4 oz Amaretti Cookies, ground
2 tbsp Light Corn Syrup
3 tbsp Bread Crumbs
Salt & Pepper
Pasta Dough
2 lbs All-Purpose Flour
3 Whole Eggs
2 Egg Yolks
1 tbsp Salt
Egg Wash
2 Whole Eggs, beaten
Sauce
1/2 lb Butter, room temperature
1 cup Chicken Stock
Garnish
Diced Butternut Squash
Cherry Tomatoes
Julienned Parsley
Squash Filling
Blend ingredients in a bowl and fill into a
pastry bag.
Pasta Dough
On a flat surface, combine ingredients
and knead until dough is firm. Place in a
bowl, cover with plastic, and set aside for
30 minutes. Afterwards, roll dough into
thin sheets.
Ravioli Assembly
Brush top of pasta sheets with egg wash.
Distribute a portion of filling over 1/2 the
dough, about 2 inches apart, being careful
not to overfill. Fold pasta sheet over,
covering the fillings. With a ravioli cutter,
cut lines to form each ravioli square. Press
edges closed with fingertips to seal tightly.
Drop ravioli in boiling salted water for 45
seconds. Remove and arrange raviolis
on plates.
Sauce
In a sauté pan, melt butter over medium
heat and cook until it gives off a slight nutty
aroma and a light caramel color. Remove
from heat immediately, add chicken stock,
return to a boil, and generously pour over
the raviolis. Sprinkle with Parmigiano-
Reggiano cheese.
|
