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Hi! I am Chef Keith Snow, Welcome to my kitchen. Today I want to show you how to make a butternut squash ravioli with a brown butter and sage butter sauce. Now these are the ravioli’s that I bought. I did not make them, you absolutely could make your own but it is a little bit difficult and a bit of work. In fact today I give away my ravioli making machine to my director because I have use it five times in 15 years so look for a good brand in the store this I bought at whole foods there want to present organic fresh pasta came in the frozen food section. It has got butternut squash inside of it and its fresh, perfect organic the way to go. Then we are going to use sage and this sage came right out of my garden highly advice people to grow their own herbs because sage and other herbs are very costly if you buy them in a store.
It is so simple to grow your own and that is where I got these and sage is kind of thanks giving is what I think of stuffing turkey and use a lot of sage in thanks giving time and it gives a great flavor particularly in this dish. Now the term buerre noisette that is a French term it means brown butter. It is used in an Italian cuisine and French cuisine essentially when you melt butter on the pan like I am doing right back there, what happens is the butter fat separates from the milk solids and the milk solids will fall through the bottom of the pan and then will start to get nutty and taste like hazelnut when they become brown. That is the essence of buerre noisette and what were going to do is when it turns into that were going to put a little bit of sage in there. So it is going to give a tremendous perfume to the dish and then that goes on top of our pasta.
So let us go back and take a look at our buerre noisette. Okay, we took one stick of butter we melted it down on a pan and as you can see it is started to form up, it foamed very vigorously and now it is kind of cook down and you can see that is gone brown on us, it smells very nutty so this is what they called buerre noisette. This is the completed dish right there you could use that in a lot of different things like pastries and other items. But right now were going to flavor it with our sage and I am just going to take the sage leaf just by hand and I am going to throw them in there. And you could see if my camera man is looking at it closely that will start to sizzle in their and they are going to perfume the whole dish. While we are at it we are going to take the zest of one lemon maybe actually half of lemon where going to distribute that in there and this zest will really perfume this butter sauce.
So stir that until you can hear it sizzling and it really smells beautiful just like thanks giving and really that is all there is to it. This sauce is done and now we can assemble the rest of the dish. So to complete our dish we want to take the sage. Were going to put it together and mint some of it out. it is going to serve as presentation and also a little more flavor and that should be in sufficient amount there and that stuff smells really nice. So now to do our dish we take our pasta this is still warm we lay it out on our plate. Great dish for the fall by the way, with the butternut squash you could also look for [Muffled] that are filled with the similar thing and it taste great.
So now take our sage brown butter sauce and a spoon and were going to spoon some of it over and what you would not really understand until you try this is I want to tell you it is nutty. The flavor of that brown butter is extremely it is almost as if it is ground nuts over and in fact in Italy they will take hazelnuts toast them and then put them right on top of this for a little extra crunch. Now to finish this we will add a touch of cloister salt , some fresh black pepper and then one of my favorite cheeses ever a little parmigiana reggiano. And you will just do a little graving into this and again the vultures are swarming, the camera crew I know is going to love this dish and that is it butternut squash ravioli with sage brown butter sauce. Ch
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