Thursday, March 27, 2008

Belle Notte

I went to our second meetup cooking group last night. Nick's friend Haliey hosted it at her beautiful house in North Salt Lake. The theme was Italian and was complete with Bruschetta Chicken, Polenta, Corn Salad, Caprese Pizza, Traditional Bruschetta, Italian Salad and Flourless Chocolate Cake with Ganache. I made butternut squash ravioli with brown butter and sage.

Here's the recipe if you are interested:

Butternut Squash Ravioli with Brown Butter and Sage

1 butternut squash, roasted and fork mashed
1 cup ricotta
1/2 cup grated Parmesan
1 orange, zested
Grated nutmeg
1 pound spinach pasta sheets, recipe follows
1 egg, beaten
4 tablespoons butter
10 sage leaves

MIX butternut squash, ricotta, Parmesan, and orange zest. Season with salt, pepper, and nutmeg. Brush 2 pasta sheets with beaten egg. Spoon squash filling into 2 rows on the sheet. Place second pasta sheet over the original pasta sheet with squash. Gently press the sheets together around each squash ball. Using a ravioli cutter or pizza cutter cut out each ravioli into squares. Make sure there is a good seal on each ravioli. Place on floured tray.

PLACE ravioli in boiling water for 2-3 minutes. Drain and place on platter.

ADD butter and sage leaves to a medium sized sauté pan and place over medium high heat. Cook butter and sage until butter is golden brown. Spoon butter and sage over ravioli.

Spinach Pasta:

2 cups all purpose flour
1 tablespoon salt
1 cup semolina flour
3 eggs
1 egg yolk
1 cup fresh spinach, pureed (can use frozen spinach but drain very well)

COMBINE dry ingredients in mixer. Combine eggs, egg yolk, and spinach puree, and mix well. Add spinach and egg mixture to dry ingredients on low speed until dough is formed. If dough is too dry add a little water. Remove dough from bowl and kneed by hand for 6 to 8 minutes. Let pasta rest covered for 30 minutes before using.

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