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Ingredientes
- 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
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 sht pasta dough
- Â Â (12" to 14" long by 4" wide)
- 2 x Large eggs mixed with
- 2 Tbsp. water
- Â Â 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
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- This recipe yields 4 servings.
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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% |
