Yes, there is a place on the Thanksgiving table for pasta! It's fall and Butternut Squash is in full season, and is the perfect stuffing for homemade ravioli. Keep it simple, and top with a a white wine, butter, and sage sauce. This recipe from Culinary Director, Christian Darcoli will make the perfect Primo Course before the Turkey is out of the oven.
Butternut Squash Ravioli:
Make your own pasta dough using 00 Flour, whole eggs, and a drizzle olive oil.
Roast the Butternut Squash in the oven to preserve the juices.
Remove the seeds and the skin, and mix it with crushed Amaretto Biscuits, Mustard de Cremona (Mustard Marmelade), Parmesan, Nutmeg.
Let the filling cool in the fridge.
Fill the pasta sheets, and hand-cut the Ravioli.
Boil the Ravioli until they rise in the water.
Prepare a sauce with white wine, butter, and sage to top.