Yield: Yields about 40 ravioli.
My sous chef Michelle Giroux developed this delicious dish as a vegetarian entrée for our menu, but it would also make an elegant Thanksgiving starter. We make our own pasta dough, but wonton wrappers (or “pasta wraps”), found in the grocery produce section, give excellent results and are quick and easy to work with.
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Master method for roasting squash: Ris Lacoste puts seeded (unpeeled) squash halves on a rimmed baking sheet. She rubs the flesh with softened butter, seasons with salt and pepper, drizzles with orange juice and maple syrup, and flips them over.
This was delicious. Very classy and sophisicated. I would definately make this again but I have made a mental note - the sauce makes the recipe - I will be using it with other pastas.
One of the most delicious things I've ever made. I've made this twice to rave reviews. The squash can be frozen too. This dish is a hit.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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