RICHMOND, Va - Executive Chef Tammy Brawley, Creator of The Green Kitchen (Richmond), served up all the flavors of fall with her pumpkin ravioli and winter squash salad with maple vinaigrette. Tammy has a passion for all things cooking and hosts a cooking class once a month. The next class will be Wednesday, November 12th from 11am to 2pm at the New Kent Winery, 8400 Old Church Road in New Kent, VA. For more information visit online at http://greenkitchenrichmond.com/tag/tammy-brawley/ and http://newkentwinery.com/event/november-cooking-class/
Pumpkin Ravioli with Sage Brown Butter
Yield: 4-6 servings
15-16 ounce can pure pumpkin
¼ cup softened mascarpone cheese
⅓ cup grated Parmesan
2 tablespoons bacon bits* (Optional)
1 teaspoon fresh lime juice
1 egg yolk, white reserved
1½ teaspoons balsamic vinegar
½ teaspoon ground nutmeg
Salt and pepper
24-48 wonton wrappers
1 stick unsalted butter
Either by hand or in a food processor, mix together until smooth, the pumpkin, mascarpone, Parmesan cheese, candied bacon, lime juice, egg yolk, balsamic vinegar, nutmeg, salt and pepper.
Line large baking sheet with plastic wrap. Place wonton wrapper on work surface. Using pastry brush, lightly brush wrapper with reserved egg white. Place 1 tablespoon butternut squash filling in center of wrapper. Top with another wrapper. Press edges together to seal. Transfer to prepared baking sheet. Repeat with remaining wrappers and filling. (Can be made up to 4 hours ahead. Cover and refrigerate.)
Over medium heat, melt the butter and cook 2-3 minutes with the sage until it begins to brown. Turn off the heat, season with salt and reserve.
Working in batches, cook ravioli in large pot of boiling salted water until just tender, about 3 minutes. Using slotted spoon, carefully transfer ravioli to hot butter sauce; spooning sauce over ravioli to coat thoroughly. Transfer to serving plate and drizzle with sage brown butter on top. If desired, serve with grated Parmesan cheese.
Winter Salad with Spiced Maple Vinaigrette
- 3 tablespoons pure maple syrup
- ½ cinnamon stick
- 2 whole allspice berries
- 1 small whole clove
- 1 whole star anise
- ½ teaspoon grated peeled fresh ginger
- 2 tablespoons apple cider vinegar
- ⅓ cup pumpkin oil (or walnut oil)
Kosher salt and freshly ground black pepper
Candied Pecans or Walnuts for garnish
5 ounces salad mix or lettuce of choice
5 ounces frisee, torn into bite-sized pieces
Chunks of roasted squashes and parsnips
To make the vinaigrette, combine the maple syrup, cinnamon, allspice, clove, star anise, ginger and 1 tablespoon water in a 1-quart saucepan. Simmer on low to infuse the flavors and thicken slightly, about 3 minutes. Whisk in the vinegar and strain through a fine-mesh sieve into a medium bowl. SLOWLY whisk in the oil until fully emulsified. Alternatively, place vinegar mixture and oil in a mason jar and shake until well mixed.
*To roast squashes and parsnips, cut into bite-sized chunks and place in a large bowl. Toss with olive oil, kosher salt and freshly ground pepper and roast in a 425° oven, approximately 20-30 minutes or until desired color.
*To candy nuts: Combine 1 cup granulated sugar, ¼ cup water, 1 teaspoon ground cinnamon and ¼ teaspoon milk in a saucepan and heat over medium heat until boiling. Remove from heat and stir in 1 tsp vanilla. Add nuts and stir until coated. Spread on wax paper to cool, separating any clusters. Cool completely before serving. Store in an airtight container.
