Valentines Day at Home with Pasolivo

You might be doing Valentines day in this year and that means impressing your valentine with a delicious homemade dinner.  Here’s the perfect main course and cocktail to prepare.

Butternut Squash Ravioli in Sage Brown Butter Sauce

Ingredients: 

For the filling:
•1/2 butternut squash, peeled, cored and sliced into 1” cubes
•1 shallot, ends removed, skin intact
•1 tsp Pasolivo Roasted Garlic Sea Salt
•2 tsp Pasolivo Herbes De Provence Blend
•3 tbsp Pasolivo Rosemary Olive Oil
•2 Tbsp mascarpone cheese
•1/4 cup shredded parmesan, plus more for serving
•1/2 cup pine nuts or walnuts

For the pasta dough:
•2 cup flour, or 8 oz.
•5 large egg yolks
•2 large eggs

For the sauce:
•4 Tbsp unsalted butter
•2 Tbsp Pasolivo Rosemary Olive Oil
•1 garlic clove, minced
•15 sage leaves

Directions:

For the filling:
Toss the squash, shallot, Roasted Garlic Sea Salt, Herbes de Provence, and Rosemary Olive Oil together on a baking sheet and roast in the oven, loosely covered in foil at 425° for 35 minutes. Set aside until cool, then remove the skin from the shallot, and blend everything together in a food processor along with the mascarpone, parmesan, and half of the pine nuts. Adjust flavor if needed with salt and pepper, and extra parmesan. Cover and chill in the fridge until the pasta is ready to be filled.

For the pasta dough:
Pour the flour out onto a large work surface, and create a well in the middle of the flour. Add the yolks and eggs to the middle of the well. Using a fork, whisk the eggs, slowly incorporating the flour from the edges of the well. Continue this until a soft, workable dough forms. Knead the dough for about 10 minutes, until smooth and stretchy. Cover, and let sit at room temperature for at least 30 minutes.

Divide the dough into 8 pieces, and make sure to keep the extra dough covered while you work. Starting with the pasta machine at the widest setting, roll out the dough into a rectangle, a bit thinner than the mouth of the machine. Pass through the rollers, dusting with extra flour to keep from sticking as needed. Turn the rollers to the next setting, passing the dough through once or twice. Continue this process until you’ve reached the second to thinnest setting on the machine— same process for the remaining pieces of dough.

Take the filling out from the fridge and fill a piping bag with a 1/4” tip. Lay out the dough on a floured surface. With the dough laid out horizontally, start 1” in from the edges, and pipe teaspoon-sized mounds of filling, 3/4” apart from one another. Lightly brush water around the filling and the edges of the dough, using an index finger dipped in water. Take one side of the dough and fold over the filling, sealing the ends together, and around the mounds of filling, making sure there are no air pockets. Use a fluted cutter to trim the edges and cut in between the mounds of filling.

For the sauce:
In a large skillet over medium heat, melt the butter with 2 tbsp Rosemary Olive Oil until the butter begins to brown, stirring frequently, about 4 minutes. Add in the sage leaves and garlic; remove from heat.
Boil the ravioli in generously salted water, about 2 minutes. Drain, then add the ravioli to the skillet, along with 1/4 C pasta water and remaining pine nuts. Cook over medium heat until the sauce has thickened, tossing the ravioli to ensure everything is coated evenly, about 3 minutes. Serve with extra parmesan. Enjoy!

Raspberry Lemon Drop 

Ingredients: 

•5 raspberries, rinsed
•2 oz. vodka
•1/2 oz. triple sec
•3/4 oz. lemon juice, freshly squeezed
•1/2 oz. simple syrup
•1/2 oz. Pasolivo Sparkling Citrus Vinegar
•1 tbsp Pasolivo Lemon Olive Oil
•1 tbsp white sugar

Directions:

Pour the Lemon Olive Oil onto a small plate for dipping, and the sugar onto another plate. Set aside. In a shaker, muddle the raspberries before adding the vodka, triple sec, lemon juice, simple syrup, and Sparkling Citrus Vinegar. Shake with ice until the outside of the shaker is frosty. Double strain into a glass, using a spoon to agitate the mixture if needed. Dip the edges of a chilled martini glass into the Lemon Olive Oil, and then into the sugar. Carefully pour the cocktail into the glass. Cheers!

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