Servings: 4
Ingredients:
20 Butternut Squash Ravioli
2 Finely Chopped Shallots
4 Finely Chopped Garlic
Cloves
8-10 Leaves Fresh Sage
1/2 Cup Parmigiano Reggiano
1 Cup Chicken Stock (Can be substituted w/vegetable stock)
1 Stick Unsalted Butter
Light Olive Oil
Procedure:
In a saucepan heat a drizzle of light olive oil and half of the stick of butter, then add the shallots, when they begin to look translucent add the garlic. Pour in the cup of stock and turn the heat high, letting the sauce reduce. In the meantime have a pot of water coming to a boil and add the butternut squash ravioli and when done add them to a large shallow bowl. When the sauce has reduced by half, add 6 of the sage leaves and the rest of the butter, as it cooks down it should have a silky texture. When the sauce
is ready pull out the sage leaves and discard. Pour the sauce over the ravioli, gently mix the ravioli in the sauce to give each one coating, then use the extra fresh sage leaves to the top of the ravioli, sprinkle with crumbled amaretto cookies and present.
Recipe Type: AuthenticIngredients:
20 Butternut Squash Ravioli
2 Finely Chopped Shallots
4 Finely Chopped Garlic
Cloves
8-10 Leaves Fresh Sage
1/2 Cup Parmigiano Reggiano
1 Cup Chicken Stock (Can be substituted w/vegetable stock)
1 Stick Unsalted Butter
Light Olive Oil
Procedure:
In a saucepan heat a drizzle of light olive oil and half of the stick of butter, then add the shallots, when they begin to look translucent add the garlic. Pour in the cup of stock and turn the heat high, letting the sauce reduce. In the meantime have a pot of water coming to a boil and add the butternut squash ravioli and when done add them to a large shallow bowl. When the sauce has reduced by half, add 6 of the sage leaves and the rest of the butter, as it cooks down it should have a silky texture. When the sauce
is ready pull out the sage leaves and discard. Pour the sauce over the ravioli, gently mix the ravioli in the sauce to give each one coating, then use the extra fresh sage leaves to the top of the ravioli, sprinkle with crumbled amaretto cookies and present.
Show: Cooking Demo 2011
Recipe Author: Chef Giuseppe Ruta, founder of the La Bottega
Restaurant: La Bottega Italian Gourmet
Source: http://www.labottegagourmet.com/images/reviews/hicks.pdf