What a great way to end the year! The recipe is a pure beauty of goodness of the Italian cuisine, I just added a few ingredients like the amaretti to enhance flavors, so it is special and very festive.
“Ravioli di zucca, con crema di noci e amaretti, fiocchi di gorgonzola ” it is just so elegant and divine, with all the Fall flavors mixing in harmony and finesse, a perfect serving that will flatter the palate of gourmet and non gourmet guests for your New Year’s Eve dinner.
Despite its fancy name, it is in fact a very easy sauce to prepare, as it does not involve much cooking, goes over any pasta, like penne or rigatoni, can be baked in the oven and refrigerated for 2 -3 days.
You can serve it as appetizer during an elegant dinner, serving only 5 ravioli or as a first main course, like Italians do, being careful about the portions, if other several dishes are on your menu.
You will impress anyone sitting at your table, it is just wonderful, Cheers!!!
Ingredients- Serves 4
- 5 tablespoons creme fraiche
- 1 tablespoon light fluffy cream cheese
- 1 tablespoons all natural plain greek yogurt like Oikos
- 1/2 cup milk
- 1 16 oz. pkg Butternut Squash Organic Ravioli (here frome Whole Foods)
- 6 oz. walnuts shelled + more for serving
- 1 to 2 tablespoons extra virgin olive oil
- 1 garlic clove, finely chopped
- 1 tablespoon grated parmesan
- 1/2 cup crushed small amaretti cookies + some more for serving
- 2 teaspoons amaretto liqueur
- 1/2 cup crumbled gorgonzola for serving
- salt to taste, freshly cracked pepper
- few leaves of fresh arugula
In a blender combine, creme fraiche, cream cheese, yogurt, walnuts, olive oil, chopped garlic, parmesan. Pulse for about 40 seconds to a minute, then blend for 1 to 2 minutes more. If the sauce is too thick add milk, salt and pepper, blend again till the sauce is very velvety. Taste and adjust the flavors, adding few walnuts if necessary, more milk or cream.
Now add the crushed amaretti, Amaretto liqueur a touch of parmesan cheese. Pulse for 20, 30 seconds more
At the end your sauce should be velvety and smooth with a consistency of a light mayonnaise.
Meanwhile bring a large quantity of salted water to boil, reduce boiling, gently add frozen ravioli, cook following directions, stirring sometimes, taste, add some few minutes for the ravioli to be at your taste. Do not overcook.Ravioli when done should float on top, drain with a spoon drainer, just do not crush ravioli into a colander. Keep 1 tablespoon or 2 of cooking liquid, to be combine to the sauce. Stir quickly.
Before serving, crush into brittle the amaretti, some few walnuts and cut small bites of gorgonzola.
Add on each plate 6 to 7 ravioli, spoon 1 generous tablespoon of walnut cream on top, sprinkle with walnuts and amaretti brittle, add some gorgonzola bites, a few fresh arugula leaves.
Important : Before eating the sauce should be mixed with the ravioli, the amaretti brittle and gorgonzola.
Gli Amaretti di Saronno, buonissimi!
Decisamente Buon Appetito, Buon Anno 2014, da tutti gli chefs Italiani!
Dear friends, Happy New Year 2014 from all of us, Italian cuisine lovers and home cooks!!