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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This month I am seeing less and less url's, to which concentrate on recipes, and this is sad. Moreover, the information highway according to the HACKERS ETHICS was to provide FREE INFORMATION GLOBALLY. Now, Corporations parasites are taking it over, and are assuring that the future is bleak, as far as the montre of FREE ACCESS TO INFORMATION is going to cost a mint. Read more . It's too bad that where your FREEDOM is concern, not too many white thrash care too much as long as WHITE POWER surcoms it's neighbors into becoming SLAVES (e.g. Africa, Haiti, and the Middle East) Ingredients:
squash filling |
2 large butternut squash |
baked and puréed |
1 lb mascarpone cheese |
4 oz amaretti cookies, ground |
2 tbsp light corn syrup |
3 tbsp bread crumbs |
salt & pepper |
pasta dough |
2 lbs all-purpose flour |
3 whole eggs |
2 egg yolks |
1 tbsp salt |
egg wash |
2 whole eggs, beaten |
sauce |
1/2 lb butter, room temperature |
1 cup chicken stock |
Directions:
1. Garnish
2. Diced Butternut Squash
3. Cherry Tomatoes
4. Julienned Parsley
5. Squash Filling
6. Blend ingredients in a bowl and fill into a
7. pastry bag.
8. Pasta Dough
9. On a flat surface, combine ingredients and knead until dough is firm. Place in a
10. bowl, cover with plastic, and set aside for 30 minutes. Afterwards, roll dough into thin sheets.
11. Ravioli Assembly
12. 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.
13. Sauce
14. 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.
15. Credits:
16. Fontana Restaurant
17. Chef Mario Camia
18. The Cellar Club at the Biltmore Chef's Cookbook
19. url: /cookbook/Ravioli_di_Zucca.asp
20. Photo is from the above url.
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