RAVIOLI WITH BUTTERNUT SQUASH, SAGE, AND HAZELNUTS
Mediterranean cuisine is a specialty of
Portland chef Ronnie MacQuarrie, who created this dish to highlight the toasty,
earthy taste of hazelnuts-one of Oregon's largest exports. You can find this recipe
and many others featuring the foods and wines of Oregon at www.traveloregon.com/bounty
- 6 Tablespoons shallots, chopped
- 1 1/2 cups hazelnuts, toasted and crushed
- 5 cups Marsala cooking wine
- 2 cups white wine
- 1 pound cold butter, cubed
- 1 bunch sage, chopped
- 2 Tablespoons olive oil
Cook the shallots and hazelnuts in a medium-sized saucepan.
When the shallots become translucent, add all of the Marsala and
white wine to begin reducing. Reduce until there are about two
cups of liquid remaining. Reduce heat to a high simmer and begin
adding the butter very slowly, stirring constantly. Once all of the
butter has melted into the sauce, add the sage.
Cook the ravioli (recipe follows) and toss with olive oil.
Add the freshly made Marsala Sauce and serve.
Pre-made butternut squash ravioli can be purchased
at local pasta shops during the fall, or you can make your own.
A good recipe from the Food Network's Emeril Lagasse follows:
- 3 tablespoons minced shallots
- 1 cup roasted butternut squash puree
- 3 tablespoons heavy cream
- 3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
- 1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick
- 1 tablespoon finely chopped fresh parsley leaves
- Pinch nutmeg
- Freshly ground white pepper
In a large sauté pan, over medium heat, melt 1 tablespoon of the butter.
Add the shallots and sauté for 1 minute. Add the squash puree and cook until
the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper.
Stir in the cream and continue to cook for 2 minutes. Remove from the heat and
stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper.
Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling
in the center of each pasta square. Bring 1 corner of the square to the other,
forming a triangle and seal the pasta completely. Add the pasta to pot of boiling
salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats
and is pale in color.**
Remove the pasta from the water and drain well. Season the pasta with salt and pepper.
**Editor's Note: You can also use pre-made wonton wrappers instead of making your own pasta
Makes 6 servings. Enjoy!