October 26, 2020
Hey Cooped Up Cooking with Katie & Becca Fans! Here are the recipes from today’s show!!
Make the raviolis: In a medium bowl, combine the mashed butternut squash, salt, black pepper, and cayenne pepper until blended. Stir in the mascarpone cheese, egg yolk, and Parmesan cheese. Mix until the filling is smoothly combined.
Place a dumpling wrapper onto a cutting board. Wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton. Fold the wonton in half to make a half-moon shape, and press the edges to seal. Repeat with the remaining dumpling wrappers. Cover with a damp paper towel.
Bring a large of water to a boil.
While water is coming a boil, make the sauce: Melt the butter in a large skillet over medium heat. Swirl to coat. Cook for 3-4 minutes until butter turns golden brown and brown specks appear at the bottom of the pan, stirring continuously (being careful not to burn). Allow to cool for two minutes. Slowly pour the chicken broth whisking frequently until combined. Whisk in the cream. Add the lemon juice and parmesan cheese, whisking until completely combined. Add salt and pepper to taste.
Drop the reserve raviolis into the boiling water, a few at a time, and cook until they float to the top, about 2-3 minutes. Drain the raviolis, and transfer them to the skillet and toss until they are evenly coated with sauce.
Garnish with sage leaves and more Parmesan cheese.