Recipe of The Month

RAVIOLO DI ZUCCA al BURRO e SALVIA

serves 6

FILLING:

1 ea butternut squash - medium size -
6 walnut halves - lightly toasted -
2 TBS E.V.O.O.
2 TBS butter
4 sage leaves
1 tsp. nutmeg
1 cup fresh ricotta
1 cup grana padana - grated -
Salt & pepper TT
1/4 cup amaretti cookie crumbs

• Peel and cut butternut squash in half.
• Remove seeds.  Slice @ 3/4 " thick.
• Toss into a bowl along with oil, sage, nutmeg.
• Add salt and pepper. 
• Roast in oven @ 325 F until done.
• Remove from heat. Allow to cool completely.
• Place into a food processor.  Coarsely blend.
• Remove.  Place into a bowl.
• Fold ricotta,parmesan and amaretti into mixture.
• Salt & pepper TT.

FRESH PASTA:

3 1/2 cups 00 flour or AP
3 large eggs + 2 yolks room temperature
2 TBS E.V.O.O.
pinch of salt

• Place all ingredients into kitchen-aid mixture.
• Using a dough hook, on low speed.
• Mix until a smooth dough is created.
• Using a pasta attachment.  Cut and portion dough to fit.
• Create a pasta sheet using largest width.  Fold 2 times.
• Reduce width.  Pass thru again.  Create a long sheet.
• Repeat 3 more times, reducing width each time.

To make ravioli:

• Take pasta sheet.  Brush with egg wash.
• Using a spoon, place filling into center.
• Create a small mound.  Move over 1 in".
• Repeat down the length of pasta sheet.
• Cover with another pasta sheet.  Seal and press.
• Cut ravioli into desired shape.
• Cook pasta in  boiling, salted water.  Al dente.

Sauce:

6 oz butter
12 sage leaves - jullienne -
1 cup parmesan grana padana - grated -
1/4 cup amaretti crumbs

• Place saute pan over medium-high heat.
• Add butter and sage.  Cook until light brown.
• Place ravioli into pasta dish. 
• Cover with parmesan. 
• Pour the butter and sage over pasta.
• Sprinkle with amaretti crumbs.