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Curry-Roasted Butternut Squash Ravioli with Champagne Cream Sauce, Currants and Almond-Parmesan Breadcrumbs
FOR THE LOVE OF LASGNA26Ingredients
3Hours
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Ingredients
US|METRIC
6 SERVINGS
- 2 1/3 cups all purpose flour
- 1 cup semolina flour
- 1 tsp. salt
- 1 Tbsp. olive oil
- 4 eggs (+ 1 egg yolk)
- 2 Tbsp. water (plus more as needed)
- 7 lb. butternut squash (about two large squash, peeled, seeded and cubed)
- 4 Tbsp. olive oil
- 2 tsp. curry powder (mild yellow)
- 1 sweet onion (large, coarsely chopped)
- 4 Tbsp. honey
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 Tbsp. olive oil
- 1 stick unsalted butter
- 1 cup shallots (minced, about two large shallots)
- 3 garlic (gloves, minced)
- 1/2 btl. champagne
- 1 cup cream
- 1 pinch salt
- 1/3 cup plain breadcrumbs
- 1/3 cup ground almonds (coarsely)
- 2 Tbsp. grated Parmesan
- 2 Tbsp. unsalted butter
- 1 cup dried currants
- chopped parsley (optional garnish)
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