Butternut squash ravioli - KMSP-TV

Butternut squash ravioli

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Butternut squash ravioli
by Scott Waxburg

Ingredients

Pasta sheets
Ravioli mold
Squash puree (directions below)
1 T sage
1 T butter
1 tsp. shallots
Salt and pepper to taste
Parmesan cheese to sprinkle on top

Directions:

Lay pasta sheet over ravioli mold loosely. Press lightly into each hole. Add puree then cover with second sheet of pasta. Press with top of ravioli mold to seal.

Add salt and olive oil to water and bring to a boil. Pour raviolis into boiling water and cook 3-4 minutes.

Put 1 T butter in saute pan. Let it foam until it starts to brown. All tsp. of finely chopped shallots and 1 T rough-chopped sage. Pull off head and spoon over cooked raviolis. Sprinkle with parmesan.

Squash filling:

Cut squash in half and remove seeds. Season with nutmeg, salt and pepper and brown sugar. Bake at 400 degrees until tender. Drain excess liquid and put back in oven for about 15 minutes to dry squash.

Puree squash. Fore each cup of puree add 1 oz of marscapone cheese. Adjust seasoning with nutmeg, brown sugar, salt and pepper and cayenne pepper until satisfied.

If it is still too wet, add grated parmesan.

Put into pastry bag to help with ravioli assembly or use a teaspoon to put filling into center of ravioli.
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