another recipe inspired by La Pastaia in San Jose, CA
there are a lot of cook-it-yourself packages
of squash ravioli now available
in my local markets
I bet La Pastaia did their own raviolis
but you can take a shortcut
and use what is available
the flavor of the squash is delicate
and needs a light hand with saucing
while the ravioli of your choice
is cooking according to the package directions
start slowly and carefully browning the butter
at the same time
dry out and crisp fresh sage leaves in the butter
when ravioli is done
drain and add to butter mix
add a few splashes of white wine.
Serve and enjoy
© 2010 Sandy Vrooman
La Pastaia
2323 West Santa Clara St.
San Jose, CA 95113
408-286.8686
Chef Forrest Gingold
... my grandmother started me cooking as a small boy cutting her sheets of homemade giant squash, spinach and ricotta ravioli into squares with that little wheel-knife then making intents all along the sides of each with a fork. Thanks for the memories -- and some delicious tips..
ReplyDeleteThis is my favorite type of ravioli, this squash variation. This sounds so yummy! I love the color in the photo, too.
ReplyDeleteRobin R.
San Jose, CA