Easy Butternut Squash Ravioli from tasty.co

Squash filling
2 cups butternut squash, peeled and chopped
½ onion, chopped
3 cloves garlic, peeled
1 tablespoon olive oil
salt & pepper, to taste
1 tablespoon brown sugar
2 oz grated parmesan cheese

Fish pasta
2 cups flour
4 eggs
1 tablespoon olive oil

Hazelnut brown butter sauce
5 tablespoons unsalted butter
¼ cup roasted hazelnut, chopped
10 leaves fresh sage
salt, to taste
1 lemon, juiced
1 oz grated parmesan cheese

  1. Preheat oven to 425˚F.
  2. Add the diced butternut squash, chopped onion, whole garlic cloves, olive oil, salt, and pepper to a baking sheet, tossing until fully coated.
  3. Bake until the squash is golden brown and tender, about 30 minutes.
  4. While the squash is in the oven, make the dough.
  5. When the squash is finished cooking, add it to the food processor along with the brown sugar and Parmesan cheese. Pulse until it becomes smooth. Set aside to chill.
  6. Rinse the bowl of the food processor.
  7. To the bowl of a food processor, add the flour, eggs, and olive oil, and pulse until the dough comes together into a large ball and swirls around the processor.
  8. Removethe dough, wrap in plastic wrap, and rest it the refrigerator for 30 minutes.
  9. Cut 2 ounces of pasta dough from the ball and roll out into large, wide, thin sheets of pasta.
  10. Lay a sheet over an empty ice cube tray, and press the dough down gently into each of the holes.
  11. Fill each hole with a tablespoon of the butternut squash filling. Place a second sheet on top of the ice cube tray. Press down on all the sides of the raviolis. Flip the ice cup tray over to release the pasta and cut off any excess dough.
  12. Separate each ravioli with a knife or cutting tool.
  13. Gently place a few raviolis into boiling salted water and cook until the raviolis float and firm up slightly, 2-3 minutes. Scoop out the ravioli and set aside briefly to cook a new batch or dump out the water and start the hazelnut brown butter sauce.
  14. In a pan, add 3 tablespoons of the butter, sage leaves, and hazelnuts. Cook until the butter browns deeply, the nuts are heated through, and the sage is fried and crispy. Turn off the heat and add the lemon juice and season to taste.
  15. Swirl in 2 more tablespoons more of chilled butter, to thicken the sauce. Add the cooked raviolis back in and toss gently to coat the pasta.
  16. Serve the pasta with brown butter sauce.
  17. Enjoy!

Pizzoccheri Gratin from Jonathon Sawyer

original-201212-r-pizzoccheri-gratin.jpgIn Northern Italy, pizzoccheri are short, flat buckwheat noodles cooked with cabbage and potatoes and layered with cheese.You may need to use fresh lasagna sheets cut into noodles (buckwheat noodles can be hard to find) and bake them in a gratin dish with a crispy bread crumb topping.

Step 1 Preheat the oven to 350°. In a small skillet, melt 6 tablespoons of the butter with the sage, poppy seeds and caraway seeds and cook over moderate heat, stirring, until nutty and fragrant, about 5 minutes. Transfer to a bowl.

Step 2  Meanwhile, bring a large pot of salted water to a boil. Add the potato and cook until tender, about 5 minutes. Using a slotted spoon, transfer the potato to a bowl. Add the pasta to the pot and cook, stirring, until al dente, about 2 minutes. Using a slotted spoon, transfer the pasta to a colander. Add the cabbage to the pot and cook until just wilted, about 3 minutes. Drain the cabbage and shake out the excess water. Pour off the water and return the cabbage to the pot, along with the pasta and potato. Add the browned butter, season with salt and pepper and toss well. Stir in 1 cup of the Fontina and half of the Parmigiano and transfer the mixture to a 9-by-13-inch baking dish.

Step 3  In the small skillet, melt the remaining 2 tablespoons of butter. Add the bread crumbs and parsley and cook over moderate heat, stirring, until golden and toasted, 3 minutes. Stir in the remaining Fontina and Parmigiano and sprinkle over the pasta. Bake for 35 minutes, or until golden brown on top. Serve hot.  Serves : 8

Make Ahead

The unbaked gratin can be refrigerated overnight. Bring to room temperature before baking.

Fresh and Wild Mushroom Stew from NY Times

  • 1 ½ pounds crecipes-wildmushroomstew-master675ultivated brown mushrooms, like shiitake, cremini or portobello
  • ½ pound pale wild mushrooms, like chanterelle (or use King trumpet or oyster)
  • Extra virgin olive oil
  • 1 large onion, diced
  • Salt and pepper
  • 1 teaspoon chopped thyme
  • 1 teaspoon chopped sage or rosemary
  • Pinch red pepper flakes or cayenne
  • 1 tablespoon tomato paste
  • 3 small ripe tomatoes, peeled, seeded and chopped
  • 1 tablespoon all-purpose flour
  • Porcini broth, heated, or use chicken or vegetable broth
  • 1 tablespoon butter
  • 3 garlic cloves, minced
  • 3 tablespoons chopped parsley

    Clean mushrooms, keeping colors separate, and trim tough stems. (Save stems for stock.) Slice mushrooms about 1/8-inch thick.In a wide skillet, warm 2 tablespoons olive oil over medium high heat. Add onion, season with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes. Remove from pan and set aside.

    Add 1 more tablespoon oil and turn heat to high. Add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. Lower heat to medium. Add thyme, sage, red pepper and tomato paste. Add tomatoes, stir well, and cook for 1 minute. Season again with salt and pepper. Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more. Stir in reserved onions.

    Add 1 cup mushroom broth and stir until thickened, about 1 minute. Gradually add 1 more cup broth and cook for 2 minutes. Sauce should have gravy-like consistency; thin with more broth if necessary. Adjust seasoning. (May be prepared to this point several hours ahead and reheated.)

    Just before serving, put butter and 1 tablespoon olive in wide skillet over medium high heat. When butter begins to brown, add chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook 1 minute more. Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish.