| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | New Orleans | Essnce12 | 2 | servings |
INGREDIENTS
| 2 | Sheets Egg pasta; see * Note | |
| (each sheet cut into 6 rectangles) | ||
| 3/4 | c | Butternut puree |
| (needs to be very tight) | ||
| 1/2 | oz | Stilton Blue Cheese; crumbled |
| 1 | oz | Roasted pecans; chopped |
| 2 | tb | Water |
| 4 | tb | Butter |
| 12 | Sage leaves | |
| 3 | Garlic cloves; peeled, sliced thin | |
| Salt; to taste | ||
| Freshly-ground white pepper; to taste | ||
| Chopped chives; for garnish |
INSTRUCTIONS
* Note: Available from New Orleans Seafood. Bring a pot of salted water to a boil. In the center of 6 pasta rectangles, place 2 tablespoons of the butternut puree. Crumble the cheese on top of the puree. Sprinkle the puree with the chopped pecans. Slightly wet the edges of the pasta with the water. Lay the other 6 pasta rectangles over the filled pasta rectangles. Gently seal each ravioli. Place the ravioli in the boiling water and cook for 3 to 5 minutes, or until the pasta is cooked al dente. Remove from the water and drain. Season the ravioli with salt and pepper. In a hot saute pan, combine the butter, sage, and garlic together. Cook the sauce for about 2 minutes or until the butter starts to brown and the garlic is golden. Season with salt and pepper. Lay three of the ravioli's in a shallow pasta bowl. Spoon the brown butter over the top of each ravioli. Garnish with chives. This recipe yields 2 main-course or 6 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2421 broadcast 11-26-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-30-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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