Acorn Squash Ravioli With Sage Butter - from Montaluce's Ristorante Le Vigne in Dahlonega


FOR THE FILLING: 1/2 large acorn squash, seeds removed 1/2 cup finely grated Gruyere or ricotta cheese 1 teaspoon freshly ground nutmeg Heaping 1/4 teaspoon ginger Salt and pepper to taste FOR THE PASTA: 2 1/2 cups sifted all-purpose unbleached flour 1/2 teaspoon salt 2 eggs FOR THE SAUCE: 1/2 cup (1 stick) unsalted butter 12 fresh sage leaves, coarsely chopped Salt and pepper to taste 3 tablespoons grated pecorino cheese


To Prepare The Filling: Place Squash Cut Side Down In A Steam Basket. Steam The Squash Over Boiling Water In A Covered Pot Until Easily Pierced With A Fork, About 20 Minutes. When Cool Enough To Handle, Scoop The Squash From The Shell And Place In A Mediu

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