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Butternut Squash Ravioli with Sage Brown Butter Sauce & Balsamic Reduction

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Butternut Squash Ravioli with Sage Brown Butter Sauce & Balsamic Reduction

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Butternut Squash Ravioli with Sage Brown Butter Sauce & Balsamic Reduction


Submitted by Hanna Bistro, Traverse City

Ingredients

Ravioli
  • butternut squash
  • clove
  • goat cheese
  • cinnamon flour
  • fresh lasagna sheets
  • salt & pepper
  • garlic egg (for sealing pasta)
Brown Butter Sauce
  • Butter
  • chopped shallot
  • chopped sage
  • chopped garlic
  • salt and pepper
  • heavy cream
Vanilla Balsamic Reduction

Directions

Step 1.  Ravioli

Cut squash lengthwise and set on baking sheet flesh side down. Roast at 400 degrees until the insides are soft enough to scoop out. Put in mixer or mix by hand with a small amount of goat cheese and the seasonings.


Step 2. 

Layout lasagna sheet, dust with flour and drop squash filling on the pasta. Evenly space them apart, brush egg around edges and down the middle and drop another sheet over that one. Cut pasta in between squash to make individual ravioli. Seal well with fingers. Cook ravioli while preparing the next step.


Step 3.  Brown Butter Sauce

While preparing the Brown Butter Sauce, cook ravioli in a pot of salted, boiling water for approximately 5 minutes or until al dente. Drain and plate ravioli.  In a sauté pan, cook the butter until it just starts to brown, add garlic, sage, shallot and just enough heavy cream to thicken it up. Season with salt and pepper, serve immediately over ravioli with a drizzle of the Herbs on Naples balsamic reduction.


Step 4.  Balsamic Reduction

Pour ¼ of the bottle of balsamic into a small saucepan with the sugar and cook at a low ”watched” boil until it thickens up. Cool completely. Drizzle over ravioli.  




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