Sunday, March 27, 2016

Ravioli Filling Options

Gorgonzola Butternut Squash

  • 3# butternut squash
  • 1 T. Olive oil
  • Salt and Pepper
  • 1/2 T butter
  • 1 egg
  • 8 oz. Gorgonzola cheese, crumbled
  • 1/2 cup mozzarella cheese, shredded and packed
  • 1/2 cup Parmesan cheese, shredded and packed
  • 1 stick butter
  • 8 sage leaves, chopped
  • 1/2 t. Nutmeg
Preheat oven to 400 degrees. Peel the squash and cut and place them on a baking sheet. Coat them with olive oil, salt and pepper. Roast the squash at 400 degrees for 45 minutes until tender. Allow to cool for 15 minutes or so. Transfer squash to a food processor add the egg, Gorgonzola cheese, mozzarella cheese and Parmesan cheese. Purée until smooth. Taste and season with salt and pepper.

For the sauce, melt the butter in a sauce pan. Add sage leaves and nutmeg. Cook on medium-low for 2-3 minutes, just until the butter starts to brown. Remove from the heat and set aside.

Four-Cheese Filling
  • 7 oz. sheep's milk ricotta or well drained fresh whole cow's milk ricotta (3/4 cup)
  • 3 oz. Fontina cheese, shredded (2/3 cup)
  • 3 oz. fresh mozzarella, cut into 1/4 inch dice (1/2 cup)
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • Salt and freshly ground pepper
  • 1 large egg, lightly beaten
Served with marinara sauce

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