Bertolli

Charlotte Soups Recipe List

Ember Grille

601 South College Street, Charlotte, NC 28202
704-335-2064

Butternut Squash Soup and Ricotta Sage Ravioli

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

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

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.

    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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