October 2007

Ravioli with Butternut Squash, Sage and Hazelnuts (Serves 6)

October’s Ravioli with Butternut Squash, Sage and Hazelnuts comes from Southpark Seafood Grill and Wine Bar in downtown Portland. You can also find this recipe featured in the 2007 Oregon Bounty Recipe Book, a collection of nearly 100 Oregon-inspired recipes from outstanding chefs all over the state.

Marsala Sauce
-6 Tablespoons shallots, chopped
-1 ½ (one and a half) cups Oregon Hazelnuts, toasted and crushed
-5 cups Marsala cooking wine
-2 cups white wine
-1 pound cold butter, cubed
-1 bunch sage, chopped
-2 Tablespoons olive oil

Cook the shallots and hazelnuts in a medium sized saucepan. When the shallots become translucent add all of the Marsala and white wine and begin reducing. Reduce until there is about two cups of liquid remaining. Reduce heat to a high simmer and begin adding the butter very slowly, stirring all of the time. Once all the butter has been melted into the sauce, add the sage.

To Serve
-36 already prepared raviolis stuffed with roasted butternut squash Marsala Sauce
-Cook ravioli according to directions and toss with olive oil. Then toss the ravioli in the freshly prepared Marsala sauce and serve.