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HANDMADE BUTTERNUT SQUASH RAVIOLI
Prepare Handmade Butternut Squash Ravioli (recipe follows) or use store bought. 2 Preheat oven to 350 F (180 C). 3 Line a baking tray with parchment paper and lay pancetta slices flat. Cook for 8 minutes or until crisp. Set aside. 4 In a medium saucepan, over medium heat, melt butter. Add sage leaves and gently fry until crisp. Remove leaves to a paper towel. If butter is still light in colour continue to cook over medium until golden brown and nutty smelling. Remove from heat and set aside. 5 Bring 16 cups (4 L) of water to boil. Season generously with salt. Cook Handmade Squash Ravioli until it floats, or 4 to 5 minutes. (If using store bought, prepare according to package instructions.) 6 Plate ravioli on a serving platter and drizzle with browned butter. Sprinkle with ½ cup (125 ml) of Parmesan, fried sage leaves and crinkled pancetta. Serves 2 to 4
Handmade Pasta from page 18
300 g of flour, plus extra for dusting, about 2 cups (500 ml) + 2 tbsp (30 ml) ¼ tsp (2 ml) salt 3 eggs + 1 egg yolk (should yield 180 g, if short, top up with olive oil) 1 small butternut squash, roasted (should yield about 3 cups (750 ml) of roasted squash) 1 cup (250 ml) grated Parmesan ⅛ tsp (1 ml) nutmeg On a clean, floured surface place the flour and ¼ tsp (2 ml) salt. Using hands, create a well in the centre big enough to hold the eggs. 2 In a small mixing bowl, whisk eggs (and olive oil, if needed). Pour egg mixture into the well. Using a fork, gently bring the sides of the flour well into the egg mixture until a shaggy dough forms. Continue to incorporate all the flour by scooping it from the outside and placing it on top of the shaggy dough and kneading it out. Once a ball has formed, knead for about ¼ tsp (2 ml) cinnamon salt and pepper, to taste 1
HANDMADE BUTTERNUT SQUASH RAVIOLI WITH BROWN BUTTER, PANCETTA & SAGE Handmade 1 Butternut Squash Ravioli, recipe follows 6 slices pancetta 1 cup (250 ml) salted butter 6 sage leaves ½ cup (125 ml) Parmesan 1 This recipe can be made with store-bought ravioli pasta, if desired.
KENTUCKY BOURBON finished in Port Barrels
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