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Table 45 Butternut Squash and Truffle Ravioli with Sage Cream Spinach, Toasted Hazelnuts, Balsamic Reduction and Parmesan Cheese

1:47 PM, Nov 29, 2011   |    comments
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Table 45 Butternut Squash and Truffle Ravioli with Sage Cream Spinach, Toasted Hazelnuts, Balsamic Reduction and Parmesan Cheese

 

Voted #1 dish in the past 4.5 years by Table 45 Facebook fans

-  On Table 45's current menu -

 

Ravioli Fill

5 # Butternut Squash    cut in half, seeds removed and basted w/ butter

1 C Parmesan Cheese

1 C Japanese Panko Bread Crumbs

1 tsp Truffle Puree

1 tsp White Truffle Oil

Salt and Pepper to taste

 

Cut squash in half, remove seeds and baste w/ butter.  Bake in sheet pan for 45 minutes at 325 degrees.  Remove from oven, let cool, then scoop out squash and discard skin.  Combine by hand in mixing bowl the squash with remaining ingredients.

 

Brush plain egg pasta sheets w/ butter, place 1 TBL of squash fill on sheet.  Place another pasta sheet atop of one with squash fill.  Using a ring mold, punch out ravioli.  Using a fork, press the ends of the ravioli together to form a seal.  Dust w/ flour and refrigerate.

 

 

Sage Cream Sauce

1 tsp shallots    diced

1/2 tsp garlic    diced

1 TBL Sage    chopped

1 good handful spinach

1 C Heavy Cream

Salt and Pepper to taste

 

In hot skillet saut√© shallots and garlic.  Add spinach and continue to cook until spinach is wilted.  Add cream and reduce.  Once cream has thickened, add sage and set aside.

 

 

Toasted Hazelnuts

In mixing bowl toss hazelnuts w/ olive oil and salt.  Bake at 325 for seven minutes or until nuts are slightly browned.

 

 

Balsamic Reduction

Simmer 2 cups of balsamic vinegar on low heat until it begins to bubble and thicken.  Remove from heat and set aside, but do not refrigerate.

 

When ready to serve, drop desired amount of ravioli in boiling water for 5 minutes.  Remove and drain off any excess water.  Place ravioli on plate, pour the sage cream mixture on top.  Top with balsamic reduction, toasted hazelnuts, parmesan cheese and more truffle oil (if desired).  Serve and enjoy!

 

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