Ravioli di Zucca (Squash Ravioli) Topped with Browned Butter & Sage

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Squash Ravioli

這道菜是取自The Passionate Palate, 詳細食譜請連結到原網站上看, 這裡只分享我的試做過程和心得.

原食譜用新鮮麵團做餃子皮 (如左圖), 放在番茄醬汁上; 我則改用餛飩皮 (省事), 以奶油加橄欖油下去煮, 其他做法相同. 一個正常尺寸的Butternut squash約三磅, 大概可做二包餛飩皮, 餃子做好後若沒吃完, 可以像水餃一樣冷凍起來, 待下次食用.  這道義大利餃若配上特製的蕃茄醬汁可以當主菜, 不然也可以單單上餃子當小點. 

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