| 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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