Butternut Squash Ravioli with Squash Soup and Beurre Noisette
Beurre Noisette in French means 'hazelnut butter' aka brown butter. It is not a literal translation as the term describes the nutty flavor of the brown butter which is created from roasting the milk fat solids in the butter.
12 ea Cipollini onions, blanched and peeled
2 ea butternut squash
TT sage (fried)
2 Tbsp butter, separated
¼ cup heavy cream
2 ea apples (peeled)
TT salt and pepper
1 quart vegetable stock
TT cayenne pepper
1 ea bouquet garni
Split squash and remove seeds then season and roast. Dice apples and sauté in some butter then season with cinnamon. Scoop out squash meat from skin into the skillet with the apples and briefly cook together. Add vegetable stock and bouquet garni then simmer for 2 hours, reducing slightly. Strain soup then remove bouquet garni and puree adding stock to achieve desired consistency. Strain again and add cream then season. Caramelize Cipollini onions and brown some butter for garnish. Plate accordingly with all components and fried sage.
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