Ravioli Di Zucca
From hopscotch 13 years ago
- 1 hour to make
- Serves 8
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Ingredients
squash Filling
- 2 Large butternut squash, shopping list
- baked and puréed shopping list
- 1 lb mascarpone cheese shopping list
- 4 oz amaretti cookies, ground shopping list
- 2 tbsp light corn syrup shopping list
- 3 tbsp bread Crumbs shopping list
- salt & pepper shopping list
pasta Dough
- 2 lbs all-purpose flour shopping list
- 3 Whole eggs shopping list
- 2 egg yolks shopping list
- 1 tbsp salt shopping list
egg wash
- 2 Whole eggs, beaten shopping list
Sauce
- 1/2 lb Butter, room temperature shopping list
- 1 cup chicken stock shopping list
How to make it
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.
- Credits:
- Fontana Restaurant
- Chef Mario Camia
- The Cellar Club at the Biltmore Chef's Cookbook
- url: http://www.thecellarclub.com/cookbook/Ravioli_di_Zucca.asp
- Photo is from the above url.
People Who Like This Dish 4
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