Lopera Cappellacci Di Zucca

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Contributed by: Chef Walter Cotta

Homemade pasta filled with butternut squash and ricotta, served over spicy marinara sauce; finished with shaved Parmigiano cheese and brown butter sage sauce. Cappellacci Di Zucca Cappellacci Di Zucca (Serves 4 – 6) Filling 2 medium butternut squash, seeded and cut in ½ 4 tablespoons black raisins 4 tablespoons walnuts, chopped 2 tablespoons pine nuts 8 tablespoons brandy 1 pound ricotta cheese 2 tablespoons brown sugar Preheat oven to 350° degrees. Mix raisins, walnuts, pine nuts, brandy and brown sugar. Place squash halves on a sheet pan open side up. Distribute nut mixture into squash. Roast in oven for 1 to 2 hours, check for doneness. Remove and cool. With a soup spoon scoop out the squash and contents and put into a mixing bowl. Add the ricotta cheese and mix well. Butter sage sauce ½ pound salted butter 20 fresh sage leaves 8 tablespoons white wine Saute butter and sage leaves until the butter is brown. Add white wine and set aside. Red sauce 4 tablespoons salted butter 1 pinch of white pepper 1 teaspoon chili flakes 3 cups marinara sauce Salt, to taste Over medium heat, saute butter, white pepper and chili flakes until the butter is melted. ***DO NOT BROWN THE BUTTER*** Add marinara sauce, salt and cook for 3 minutes until warmed through. Raviolis For pasta dough use frozen pasta sheets. Lay pasta sheet on a work table and place 1 tablespoon of butternut-ricotta mix every 5 inches. Fold raviolis into any shape you like. Add raviolis to boiling water and cook 4-5 minutes. To serve Shaved Parmesan cheese Add cooked raviolis to brown butter/sage sauce and toss gently. Spoon a little red sauce on the center of the plate. Put the raviolis around the red sauce. Drizzle some butter sage sauce on top and finish with cheese Enjoy! Executive Chef Walter Cotta L'Opera Long Beach, CA

Lopera Cappellacci Di Zucca

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  1. Homemade pasta filled with butternut squash and ricotta, served over spicy marinara sauce; finished with shaved Parmigiano cheese and brown butter sage sauce. Cappellacci Di Zucca Cappellacci Di Zucca (Serves 4 – 6) Filling 2 medium butternut squash, seeded and cut in ½ 4 tablespoons black raisins 4 tablespoons walnuts, chopped 2 tablespoons pine nuts 8 tablespoons brandy 1 pound ricotta cheese 2 tablespoons brown sugar Preheat oven to 350° degrees. Mix raisins, walnuts, pine nuts, brandy and brown sugar. Place squash halves on a sheet pan open side up. Distribute nut mixture into squash. Roast in oven for 1 to 2 hours, check for doneness. Remove and cool. With a soup spoon scoop out the squash and contents and put into a mixing bowl. Add the ricotta cheese and mix well. Butter sage sauce ½ pound salted butter 20 fresh sage leaves 8 tablespoons white wine Saute butter and sage leaves until the butter is brown. Add white wine and set aside. Red sauce 4 tablespoons salted butter 1 pinch of white pepper 1 teaspoon chili flakes 3 cups marinara sauce Salt, to taste Over medium heat, saute butter, white pepper and chili flakes until the butter is melted. ***DO NOT BROWN THE BUTTER*** Add marinara sauce, salt and cook for 3 minutes until warmed through. Raviolis For pasta dough use frozen pasta sheets. Lay pasta sheet on a work table and place 1 tablespoon of butternut-ricotta mix every 5 inches. Fold raviolis into any shape you like. Add raviolis to boiling water and cook 4-5 minutes. To serve Shaved Parmesan cheese Add cooked raviolis to brown butter/sage sauce and toss gently. Spoon a little red sauce on the center of the plate. Put the raviolis around the red sauce. Drizzle some butter sage sauce on top and finish with cheese Enjoy! Executive Chef Walter Cotta L'Opera Long Beach, CA

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