Sweet Squash Raviolis With Sage Brown Butter Sauce

Recipe Ingredients

2		Egg pasta - see * Note
		(each sheet cut into 6 rectangles)
3/4 cup	177ml	Butternut puree
		(needs to be very tight)
1/2 oz	14g	Stilton Blue Cheese - crumbled
1 oz	28g	Roasted pecans - chopped
2 tablespoons	30ml	Water
4 tablespoons	60ml	Butter
12		Sage leaves
3		Garlic cloves - peeled, sliced thin
		Salt - to taste
		Freshly-ground white pepper - to taste
		Chopped chives - for garnish

Recipe Instructions

* Note: Available from New Orleans Seafood.

Bring a pot of salted water to a boil. In the center of 6 pasta rectangles, place 2 tablespoons of the butternut puree. Crumble the cheese on top of the puree. Sprinkle the puree with the chopped pecans. Slightly wet the edges of the pasta with the water. Lay the other 6 pasta rectangles over the filled pasta rectangles. Gently seal each ravioli. Place the ravioli in the boiling water and cook for 3 to 5 minutes, or until the pasta is cooked al dente. Remove from the water and drain. Season the ravioli with salt and pepper.

In a hot saute pan, combine the butter, sage, and garlic together. Cook the sauce for about 2 minutes or until the butter starts to brown and the garlic is golden. Season with salt and pepper. Lay three of the ravioli's in a shallow pasta bowl. Spoon the brown butter over the top of each ravioli. Garnish with chives.

This recipe yields 2 main-course or 6 appetizer servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2421 broadcast 11-26-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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