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Butternut Squash Ravioli w Porcini Sauce

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Created by lacassenick,
Average User Rating (out of 4)vote imagevote imagevote imagevote image / 4 3 Users Voted
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Description

Roasted Butternut Squash with Homemade Ricotta Cheese Ravioli served with a Porcini Mushroom and Sage Cream Sauce.

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Ingredients
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Key Ingredients
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Serves
6-8
  • I large Butternut Squash
  • 4 tablespoons Brown Sugar
  • 1 teaspoon Cinnamon
  • 6 tablespoons Unsalted Butter
  • I cup Fresh Ricotta Cheese or 1 Gal Whole Milk plus ½ Gal Buttermilk
  • 1/4 cup Fresh Italian Parsley
  • Salt and Pepper to taste
  • 2 cups All Purpose flour
  • 2 cups Semolina
  • 8 Egg Yolks
  • 1/4 cup - 1/2 cup Water
  • 4 tablespoons Extra Virgin Olive Oil
  • 1 cup Porcini Mushrooms
  • 1 1/2 cups chicken Broth (boiling hot)
  • 1/2 Marsala Wine
  • 1 cup Shallots diced fine
  • 1/4 cup fine chopped Fresh Sage
  • 1/3 cup Parmesan Cheese
  • 1/2 cup Heavy Cream
  • Romano Cheese grated for sprinkling
  • Finely Chopped Parsley for garnish
  • Sprigs of Sage for Garnish
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Directions/Steps
  1. Split washed Butternut Squash Lengthwise and scoop out inside seeds.
  2. Place right side up in shallow baking pan
  3. Sprinkle Cinnamon and Brown Sugar
  4. Bake at 350 for about 1 hour
  5. Soak Porcini Mushrooms in the Broth and wine for 45 minutes
  6. Strain the mushrooms through a fine strainer with coffee filter into bowl…reserve the liquid
  7. Now rinse the mushroom in cold water and dice
  8. Meanwhile, Place milk and buttermilk in large steel pot and heat on medium to 190 degrees (stirring often)
  9. When temperature has been reached, remove pan from stove and place curds in cheesecloth in strainer over large pan to catch the whey
  10. Add desired amount of Sea Salt to taste.
  11. Allow Ricotta Cheese time to drain and set up. Refrigerate when cool
  12. Mash the Butter Nut Squash in large bowl with 2 tablespoons of butter and add the Ricotta, along with the Parsley and Salt and Pepper. Set aside Make the pasta in a Kitchen Aide Mixer or by hand:
  13. Mix flour and salt
  14. Add Egg Yolks
  15. Add water as required to make nice dough then add 2 tablespoons of EVO
  16. Let dough rest for 30 minutes, covered
  17. Using an Atlas Pasta Machine or by hand roll the dough to number 5 about 1/8 inch thickness
  18. Place 1 heaping teaspoon of the squash mixture in small intervals and place another sheet on top
  19. Close with Ravioli Cutter
  20. Boil pot of salted water to gentle simmer…add Ravioli for approximately 3 -4 minutes
  21. In large Saut Pan, place remaining EVO and 4 tablespoons of butter
  22. Heat over medium heat
  23. Add Shallots and Mushrooms, saut for 6 minutes
  24. Add mushroom reserved liquid…simmer for 5 minutes until reduced
  25. Add the Sage, Parmesan and Cream and keep on low heat.
  26. Using a slotted spoon, carefully place ravioli on plate and spoon Mushroom sauce over.
  27. Sprinkle with Romano Cheese and garnish with Sage and Parsley
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Reviews
Review by Suzanne Roberts , Thursday, 20 November 2014 vote imagevote imagevote image
I'm super enticed to try this! I'll update my review once I do ;) Thanks for sharing.
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Review by msheathergregory , Friday, 28 November 2014 vote imagevote imagevote imagevote image
the absolute most delicious
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Review by lacassenick , Friday, 28 November 2014 vote imagevote imagevote imagevote image
This is an awesome Ravioli...The flavor is sweet and savory...
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