Chef David Machado Pazzo Ristorante, NYC

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Butternut Squash Ravioli with Hazelnut-Sage Butter Sauce.

Serves 4

Ravioli Stuffing

• 1 Butternut Squash
• 1 small onion, finely chopped
• 1 egg
• 8 oz ricotta cheese
• salt, pepper and nutmeg to taste
• fresh sheet of egg pasta
• olive oil

Roast squash at 400F for 40 minutes. Discard seeds and skin. Saute onion in olive oil for 10 minutes. When cool, combine squash, cheese, egg and seasonings in food processor. Process for one minute. Make Ravioli with Stuffing.

Ravioli Sauce

• 1/2 cup toasted, ground hazelnuts
• 1 tbsp fresh chopped sage
• 1 tbsp chopped shallots
• 1/4 cup marsala
• 4 oz unsalted butter
• salt and pepper to taste
• freshly grated Parmesan cheese

For sauce, saute hazelnuts in olive oil with shallots for two minutes. Add marsala and reduce. Add butter while stirring and add sage to taste. Sprinklle with Parmesan.

Used with permission. Copyright © 1999 Willamette Farms

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