Project 5: Butternut Squash & Ricotta Ravioli with Sage Brown Butter

28 Nov

Recipe Susan Oak

The French Culinary Institute’s Level 5 project is a taste what (F.C.I) students are made of. This project is for students in the classic culinary arts program (1 level away from graduation).

Eat Life’s Project 5 showcases select students so everyone can get a glimpse of the talent behind F.C.I’s kitchen doors. Introducing Susan Oak’s level 5 recipe from her project, Fat.

Ravioli with Butternut Squash and Sage Brown Butter Recipe, The French Culinary Institute's Level 5 project - Eat Life FCI

MILKFAT: Butternut Squash and Ricotta Ravioli with Brown Butter Sauce crisp sage

Fat Fact: This dish can be paired with a Sauvignon Blanc such as the Chalk Hill 2006 from Sonoma County, whose dry lightness would complement but not overwhelm the pasta, while the acidity would balance the butter.  Brown butter makes for a delicious, nutty sauce on it’s own that goes beautifully with pasta.

Ravioli with Brown Butter
2-pound butternut squash, cut in half lengthwise, seeds removed
Olive oil
1 medium onion, ciseler
Salt and freshly ground pepper
1 Tbsp unsalted butter
2 garlic clove, ciseler
1 cup whole milk ricotta cheese
Pinch of nutmeg
60 wonton wrappers, thawed if frozen
Sage leaves
1 cup unsalted butter
30 fresh sage leaves
Toasted walnuts, crumbled

1. Grease baking sheet with olive oil. Roast squash, flesh side down for 30 minutes at 425°F or until tender. Cool. Scoop out flesh into a bowl and mash. Season with salt and pepper.

2. Saute onion to golden brown in butter. Stir in garlic, cook for a minute to fragrant. Add to cooled, mashed squash. Stir in ricotta and nutmeg just to combine, season to taste.

3. Bring salted water to boil. Put 1 wonton wrapper on lightly floured surface, mound 1 tablespoon filling in center. Brush edges with water and place another wrapper on top, pressing down around filling to force out air and seal edges well. Dry slightly.

4. Brown butter to noisette. Season with salt. Add sage leaves, cook for a few seconds. Transfer to dish so as not to burn butter.

5. Gently boil ravioli to tender. Drain ravioli. Toss with browned butter and top with walnuts and sage.

One Response to “Project 5: Butternut Squash & Ricotta Ravioli with Sage Brown Butter”

Trackbacks/Pingbacks

  1. Project 5: Fat « Eat Life FCI - November 28, 2010

    […] OIL: Cauliflower Soup with Basil-Pine Nut Oil
 seared bay scallops, croutons, toasted pine nuts MILKFAT: Butternut Squash and Ricotta Ravioli with Brown Butter Sauce
crisp sage SESAME OIL: Pork Belly […]

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