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posted: 9/4/2013 6:00 AM

Burnt Butter Beer Acorn Squash Ravioli

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  • Tina Garrett uses roasted butternut squash and rotisserie chicken to fill ravioli; she serves them in a burnt butter beer sauce.

       Tina Garrett uses roasted butternut squash and rotisserie chicken to fill ravioli; she serves them in a burnt butter beer sauce.
    Mark Welsh | Staff Photographer

 

Burnt Beer Butter Sauce

5 tablespoons butter

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4 whole fresh sage leaves

1/3 cup Goose Island Oktoberfest beer

1 tablespoon brown sugar

Dash of salt

Acorn Squash Ravioli

2 acorn squash

1 shallot

½ cup ricotta cheese

¼ cup parmesan cheese

½ chicken breast of a rotisserie chicken, finely chopped

¼ teaspoon freshly grated nutmeg

¼ teaspoon pepper

40 won ton wrappers

¼ cup toasted pine nuts for garnish

Salt

For the sauce: In a sauce pan combine butter and sage, cook on medium heat till butter turns a bit brown and sage becomes crisp a bit, bring down to low heat and add beer and brown sugar continue to cook on low heat for 10 minute.

Tip: you can keep the sauce on a low heat for up to 60 minutes while you prepare you raviolis. Do not make the sauce till the filling for your raviolis are ready to go. Remove sage leaves before serving.

For the ravioli: First, roast the squash. Heat oven to 435 degrees.

Cut each squash in half and scoop out the seeds. Cut two circular slices from the middle of each squash (for four slices). Brush the slices and the remaining halves with beer sauce (see related recipe); put the squash and the shallot on a baking sheet and roast the 10-12.

Scoop the flesh from the halves and transfer to in a blender with the shallot, mix to a purée. Combine 1 cup purée (reserve remaining purée for tiramisu) with the nutmeg, ricotta cheese, parmesan cheese, pepper and chicken. Mix till all ingredients are combined, add salt to taste.

Bring a pot of water to a boil, add olive oil and salt. Take won ton wrapper, fill with 1 tablespoon of filling fold into a triangle and use warm water to run across the lining of the wrapper and pinch together all seems to ensure the filling doesn't come out during boiling.

Toss 5 raviolis in the water at a time, boil for about 3 minutes; they will float when they are ready. Remove raviolis with a slotted spoon and transfer to the burned beer butter sauce that is on low heat. If you do not have a draining spoon you can place the ravioli on a paper towel then in the sauce.

Plate you raviolis and toss toasted pine nuts on top of raviolis.

Serves four.

Tina Garrett

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