Butternut Squash Ravioletti with Biscotti Crumbs and Limoncello Butter

Name: Butternut Squash Ravioletti with Biscotti Crumbs and Limoncello Butter
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT2H25M0.000S
Yield: 4 servings
Ingredients: 1 pound butternut squash; 2 large fresh pasta sheets, homemade or store-bought; 3 ounces grated Parmesan; 2 ounces mascarpone cheese; 2 ounces ricotta cheese; 1 pinch nutmeg; 1 egg, beaten with 1 teaspoon of water; Salt and pepper; Salt and pepper; 4 ounces limoncello liqueur; 4 ounces unsalted butter, chilled; 1 biscotti biscuit, crushed

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Level: Intermediate

Total: 2 hr 25 min
Active: 1 hr 10 min

Yield: 4 servings

Level: Intermediate

Total: 2 hr 25 min
Active: 1 hr 10 min

Yield: 4 servings

Ingredients

1 pound butternut squash

2 large fresh pasta sheets, homemade or store-bought

3 ounces grated Parmesan

2 ounces mascarpone cheese

2 ounces ricotta cheese

1 pinch nutmeg

1 egg, beaten with 1 teaspoon of water

Salt and pepper

4 ounces limoncello liqueur

4 ounces unsalted butter, chilled

1 biscotti biscuit, crushed

Directions

Special equipment:

a pasta tool or pizza cutter

Preheat oven to 425 degrees F. Peel and cube the butternut squash and then roast on a greased sheet pan until fork-tender, 30 to 45 minutes. Remove from pan and cool to room temperature.
Roll out fresh or thawed pasta sheets until uniformly thin: You should be able to see light through it when holding it up. Make the filling by adding the squash, cheeses, nutmeg, salt and pepper to a mixing bowl and, with your hands or a mashing tool, work the ingredients together until everything is combined and creamy in texture. Taste for seasoning.
Lay out 1 pasta sheet and spoon teaspoon-size dollops of the mixture in uniform rows, each 2 inches apart to form the bottom of the ravioletti. Brush egg wash in between the margins of the layout, then place another layer of pasta sheet over the top. Form ravioletti by pressing around each dollop of filling, making sure to remove as much air from within each ravioletti when pressing down around the filling. Cut in the margins with a pasta tool or pizza cutter to create individual ravioletti. Make sure each piece is completely closed.
Next, bring 6 quarts of salted water to a rolling boil. Add in the ravioletti, in batches if necessary, and cook until tender, 45 to 60 seconds. Remove with a slotted spoon and set aside.
In a saute pan over medium heat carefully flambe the limoncello by lighting it on fire with a long match or grill lighter. Reduce over medium high heat until viscous, 3 to 5 minutes, then add in cold butter and stir until smooth and creamy. Finally, add and toss the ravioletti until coated well. Plate and garnish with the biscotti crumbs.

Use extreme caution when igniting alcohol. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the heat and gently swirl to reduce the flames.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Caragiulo's Italian American Restaurant, Sarasota, FL

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