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| Butternut Squash Soup and Ricotta Sage Ravioli |
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| Ingredients for Squash Soup |
5 ea Onions
1/2 lb Butter
2 cup Brown Sugar
2 tbsp ground Cinnamon
1 quart White Wine
1 gallon Chicken Stock
2 quart Heavy Cream
5 lb Diced Butternut Squash
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| Ingredients for Ricotta Sage Filling |
1 cup chopped Sage
1 lb Ricotta Cheese
1 cup Asiago
1/2 ea Lemon Juice
1 tbsp Black Pepper
Blend all ingredients
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| Method for Squash Soup |
| Caramelize onions in butter
Add white and reduce by half
Add remaining ingredients minus the cream cook
until squash is tender add cream and Puree and
strain through a chinois
Season with salt |
| Ingredients for Pasta |
11/2 cup All-Purpose Flour
5 ea Egg Yolks
1 ea Whole Eggs
2 tsp Extra Virgin Oil
11/2 tbsp Heavy Cream
1 tbsp Salt
Blend all ingredients and knead for 10 minutes.
Refrigerate and let dough rest for 1 hour.
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| Method for Ravioli |
| Roll pasta using a pasta machine cut dough into
rounds. Brush bottoms with egg wash add 1 tbsp
ricotta filling. Place another dough round on top
and seal tight.
Boil ravioli for 2 minutes.
Remove ravioli from boiling water and place in a
hot bowl, ladle 6 oz hot soup and garnish with
fried sage leaves and a drizzle of brown butter. |
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