Monthly Archives: November 2010

Buttercup Squash, Sage, and Goat Cheese Ravioli with Hazelnut Brown-Butter Sauce

Yield: Makes 15 – 30 ravioli, serving 6 generously This recipe if perfect for using the abundance of squashes available at the market this time of year. If you cannot find buttercup squash, use butternut. Also, if making your own pasta dough, you will either need to cut this recipe in half or double the […]
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Pasta Dough for Ravioli

Adapted from Thomas Keller’s “The French Laundry” One times the recipe makes about 15 – 2 ½ inch Ravioli 1 ¾ cups (8 oz) all-purpose flour 6 large egg yolks, room temperature 1 large egg, room temperature ½ teaspoon kosher salt 1 ½ teaspoons olive oil 1 tablespoon milk Mound the flour on a board […]
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