© 2012 Mai Norton Photography
Butternut Squash Ravioli With Brown
Butter Crisp Sage And Walnut Sauce.
Recipe for sauce:
8 sage leaves, roughly chopped
4 Tb. Of butter
1/2 cup of chopped walnut pieces
Lemon zest
Salt and pepper to taste
While ravioli are cooking, melt butter in a
skillet, add walnut meat, sauté for a few
minutes until walnuts are crispy. Add walnut
pieces and sage leaves, saute until crispy.
Working in batches, add cooked ravioli to the
skillet and pan fry for about one minute on
each side. Plate the ravioli and top with a bit
more of the sauce and enjoy.
Butter Crisp Sage And Walnut Sauce.
Recipe for sauce:
8 sage leaves, roughly chopped
4 Tb. Of butter
1/2 cup of chopped walnut pieces
Lemon zest
Salt and pepper to taste
While ravioli are cooking, melt butter in a
skillet, add walnut meat, sauté for a few
minutes until walnuts are crispy. Add walnut
pieces and sage leaves, saute until crispy.
Working in batches, add cooked ravioli to the
skillet and pan fry for about one minute on
each side. Plate the ravioli and top with a bit
more of the sauce and enjoy.
Pappardelle With Wild Mushroom Sauce
Recipe for wild mushroom sauce:
4 Cups of wild mushroom mixture
2 shallots sliced
1 ts. of kosher salt
3 sprigs of fresh thyme
1/2 cup of extra virgin olive oil
1/2 cup of marsala wine
1/4 cup of butter
Salt and pepper to taste
Directions:
Preheat oven to 375, coarsely chop mushroom
toss in shallots, kosher salt, thyme and 1/4 cup of olive oil. Mix in a mixing bowl and spread
on baking sheet, roast in oven for about 25
minutes, until mushrooms are wilted and look
a bit crisp. Remove from oven, heat sauté pan
on medium heat, melt butter and add the rest
of the olive oil, add mushroom mixture, cook
down for about 5 minutes,add marsala wine
to deglaze and continue cooking for about 8
more minutes, until you don’t taste the wine
in the sauce, add salt and pepper to taste, remove the thyme stem. To use with pasta,
add 1/4 cup of pasta water to the sauce, add
cooked pasta (make sure you under cook the
pasta because it will finish cooking in the
sauté pan with mushrooms), toss pasta in
sauce until well coated, serve and enjoy!
Recipe for wild mushroom sauce:
4 Cups of wild mushroom mixture
2 shallots sliced
1 ts. of kosher salt
3 sprigs of fresh thyme
1/2 cup of extra virgin olive oil
1/2 cup of marsala wine
1/4 cup of butter
Salt and pepper to taste
Directions:
Preheat oven to 375, coarsely chop mushroom
toss in shallots, kosher salt, thyme and 1/4 cup of olive oil. Mix in a mixing bowl and spread
on baking sheet, roast in oven for about 25
minutes, until mushrooms are wilted and look
a bit crisp. Remove from oven, heat sauté pan
on medium heat, melt butter and add the rest
of the olive oil, add mushroom mixture, cook
down for about 5 minutes,add marsala wine
to deglaze and continue cooking for about 8
more minutes, until you don’t taste the wine
in the sauce, add salt and pepper to taste, remove the thyme stem. To use with pasta,
add 1/4 cup of pasta water to the sauce, add
cooked pasta (make sure you under cook the
pasta because it will finish cooking in the
sauté pan with mushrooms), toss pasta in
sauce until well coated, serve and enjoy!
Copyright © 2012 Nantucket Pasta Goddess. All rights reserved
