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ISO Pomodoro's Butternut Squash Ravioli

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  • ISO Pomodoro's Butternut Squash Ravioli

    I love the Butternut Squash Ravioli at Pomodoro's does anyone know how to make it or one similar?


  • #2
    Re: ISO Pomodoro's Butternut Squash Ravioli

    pasta zucca - menu description
    Source: Pasta Pomodoro

    roasted butternut squash ravioli, brown butter, sage, amaretti


    Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce
    Source: Emeril Lagasse / FoodTV

    Prep Time: 25 min
    Cook Time: 10 min
    Serves: 4 appetizer servings

    9 tablespoons butter
    3 tablespoons minced shallots
    1 cup roasted butternut squash puree
    Freshly ground white pepper
    3 tablespoons heavy cream
    3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
    Pinch nutmeg
    1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick
    12 fresh sage leaves
    1 tablespoon finely chopped fresh parsley leaves

    In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute 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. Cool completely.

    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.

    In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.

    Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.


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    • #3
      Re: ISO Pomodoro's Butternut Squash Ravioli

      You could also try Wolfgang Puck's recipe


      • #4
        Re: ISO Pomodoro's Butternut Squash Ravioli

        Owner/Chef Adriano Paganini shares his recipe for
        Ravioli di Zucca ...
        Roasted butternut
        squash ravioli with
        parmesan, brown
        butter, sage and
        crumbled amaretti
        Butternut squash
        1 1/4 lb butternut
        8 oz whole milk
        4 oz parmesan cheese
        1 tbsp egg yolk
        pinch of nutmeg
        pinch of salt
        pinch of white pepper
        Cut squash in half, seed and brush will oil all over. Place
        face down on baking sheet and bake at 350 degrees for 30
        minutes or until squash is browned. Let squash cool then
        peel all skin off. Blend cooled squash in food processor.
        Add all ingredients above with squash and mix in food
        1 cup of flour
        1 egg
        Mix flour and egg. Roll dough and cut into squares with
        pizza or pasta cutter. Place 1/4 of a tablespoon of squash
        filling in middle of square. Brush edges of ravioli with
        egg wash, put top on ravioli and press edges to seal.
        Drop raviolis in boiling water for 4 minutes.
        Browned Butter and Sage Sauce
        Fresh Sage leaves
        For every 6 ravioli, use 1 tablespoon of butter and 6 sage
        leaves. Brown butter and sage in sauce pan. Cook until
        butter is brown and sage is crispy. Pour sauce on top of
        cooked ravioli.
        Sprinkle 1 oz amaretti cookie crumbs over ravioli