Butternut Squash Ravioli with Amaretto di Saronno Brown Butter, Castelmagno and Sage
Castelmagno is a hard cow's milk cheese from the province of Cuneo in the north west Italian region of Piedmont. The cheese is cave aged for at least 2 months or longer and is protected by Designation of protected origin mandates.
½ lb butter
¼ cup Amaretto di Saronno
¼ cup hazelnuts (roasted)
3 garlic cloves
TT salt and pepper
TT fresh sage
TT castelmagno cheese
Pan roast hazelnuts then remove from heat and chop. Add butter and garlic to hot pan to brown being careful not to burn. Deglaze with Amaretto. Remove from heat and add hazelnuts back to the pan. Blanch ravioli then strain and arrange onto serving plates. Grate Castelmagno cheese on top of ravioli then spoon out foaming brown butter onto ravioli.
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