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Old 01-30-2011, 09:35 AM   #11
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sage/beurre noisette; they're great

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Old 01-30-2011, 02:00 PM   #12
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I do a butternut squash/bacon filled chocolate raviolli that after boiling gets a quick saute in butter and served with an onion, mushroom, garlic, pumpkin seed and a bit of heavy cream sauce.

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Old 01-30-2011, 03:22 PM   #13
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Originally Posted by Mimizkitchen View Post
Dave next time you make the ravioli, try making brown butter with sage, it's wonderful with the butternut squash...
I had thought of that but SO was concerned that the sage would be in conflict too much with the basil in the filling.

Quoth the chicken, "Fry some more."
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