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 Post subject: ravioli
PostPosted: Fri Feb 20, 2009 5:25 pm 
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I was in town the other week and ate at the Free State Brewery. Anyway, had the Butternut ravioli and it was so good that we will be trying to duplicate it tomorrow with friends. Plump raviolis filled with squash, ricotta and mozzarella covered with a thyme infused cream sauce with arugula walnut pesto and topped with sun dried cranberries. If you get a chance, go and try. Yummmmmm :!:
Hubby uses won ton squares for his ravioli.....finds it much easier and they are very tender when cooked. Not a real recipe at the moment, but will let you know what we actually make....I know he has fresh sage instead of thyme, and will, as usual make other variations..... and post the resulting recipe. :smile:


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 Post subject: Re: ravioli
PostPosted: Tue Feb 24, 2009 8:01 am 
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Roasted Butternut Squash Ravioli with Sage Brown Butter
Sauce, Toasted Hazelnuts and Dried Cranberries

Filling:

1 cup roasted butternut squash puree
3 Tbls minced shallots
3 Tbls ricotta cheese
½ cup finely grated gruyere cheese
2 Tbls parmesan cheese
2 Tbls sherry
pinch nutmeg
2 teaspoons olive oil
salt and pepper to taste

sautee shallots in olive oil for 1 minute, and squash and cook until mixture is slightly dry (about 2-3 minutes). Stir in sherry and ricotta and cook for 2 minutes. Remove from heat and stir in gruyere and parmesan. Cool completely

Raviolis:

60 won ton wrappers (makes 30 raviolis)

Brush edges of wrapper with egg white water mixture
Place 1 Tbls of squash in center of wrapper. Cover with second won yon and crimp edges. (we used the Pampered Chef cut-and seal)

Let ravioli cry for about 2 hours

Sauce:

1 stick unsalted butter
1/3 cup hazelnuts, toasted lightly, skinned, and coarsely chopped
12 fresh sage leaves
2-3 Tbls dried cranberries

Melt butter in pan and add hazelnuts until butter begins to brown.
Remove nuts and mix with cranberries in bowl.
Add sage leaves to butter until leaves are crispy but not browned. Remove sage and add to nuts and berries

Cook pasta in pan of boiling salted water for about 2-3 minutes or until pasta floats and is pale in color.

Serve with brown butter sauce and top with nuts, cranberries, and sage leaves.
Can add heavy whipping cream and chopped sage to butter for a cream sauce


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 Post subject: Re: ravioli
PostPosted: Fri Feb 27, 2009 11:49 am 
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voyeur wrote:
Roasted Butternut Squash Ravioli with Sage Brown Butter
Sauce, Toasted Hazelnuts and Dried Cranberries


Ooo..

To be honest, I have never been a huge fan of butternut squash so I was a wee bit hesitant when I saw your first post.

But now that the recipe is there.... it looks on point.

The ricotta, gruyere, sherry......and that sauce...hmmmmm.

I wonder what a little bit of saffron would do?


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 Post subject: Re: ravioli
PostPosted: Fri Feb 27, 2009 3:29 pm 
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I think saffron would be a great addition. Noticed a pretty funny typo in my recipe....Let ravioli cry for about 2 hours.....I meant dry (too much of the sherry when making it)....guess it was crying over having to be boiled :lol:


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 Post subject: Re: ravioli
PostPosted: Sat Feb 28, 2009 1:35 pm 
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voyeur wrote:
Noticed a pretty funny typo in my recipe....Let ravioli cry for about 2 hours.....I meant dry (too much of the sherry when making it)....guess it was crying over having to be boiled :lol:


:roflmao:

I hadn't even noticed that! Poor little ravioli...... :sad:


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