PASTA THAT MIGHT KILL YOU

It's the butter, baby. Deadly.

Back in May while vacationing in Virginia Beach, I took rabid notes on entrees we enjoyed and menu items that intrigued, figuring I could suss out techniques and recipes with Google.

Tonight I recreated the pasta I enjoyed so much at Mahi Mah's--Squash Ravioli Primavera. Caputo's had some pumpkin ravioli on offer, so I substituted that for the Butternut Squash Ravioli from Mahi Mah's. A very credible substitution. Nothing lost, though I might make up a batch of homemade sometime in the future.

CA helped in the final stages of prep while I emulsified butter into the lemon juice/white wine/shallot mixture to create a flawless Beurre Blanc sauce. Tah-dah!

(On review, I realize I forgot the mushrooms, so next time...)

Here's how it goes:

SQUASH RAVIOLI PRIMAVERA 
(serves 2 generously)
based on entrée from Mahi Mah's, Virginia Beach, VA

16 oz. Pumpkin or Butternut Squash Ravioli
2 T. Sweet butter
2 cloves Garlic, smashed and finely chopped
1/2 cup Sweet peas, thawed
1 small Zucchini, thinly sliced (about 12 rounds)
1 small Yellow squash, thinly sliced (about 12 rounds)
5 Button mushrooms, thickly sliced
5 halves Sun-dried tomatoes, slivered
Beurre Blanc Sauce
Fresh Parmesan, grated

1. Bring tall pot of lightly-salted water to a boil.
2. Lightly sauté garlic with Zucchini and Yellow squash rounds. Stir in thawed peas.
3. Remove from flame and toss in sun-dried tomato pieces. Set aside.
4. When water is boiling, add ravioli to pot and cook about 6 minutes--
cut off a corner of the pasta to check for al dente.
5. Drain pasta and divide into two or three serving bowls.
6. Divide vegetable mixture between the servings and gently toss the
ravioli until coated with the butter and liquid from the veggies.
Keep in a warm place while preparing Beurre Blanc Sauce.

LEMON-SHALLOT BEURRE BLANC SAUCE
1/2 Lemon, juice only
1/3 cup Dry white wine
1 med. lrg. Shallot, finely diced
1/4 cup Heavy cream
9 - 10 T Sweet cream butter, cut into 1 T. pieces
Salt and white pepper


Working quickly:
1. In a saucepan over medium high heat, stir together lemon juice and white wine.
2. Add the diced shallots and stir and watch closely until reduced by half.
3. Stir in heavy cream and continue stirring with whisk until sauce-like consistency.
4. Begin adding butter one chunk at a time, whisking constantly until butter
is melted and blended into sauce.
5. Continue emulsifying butter into sauce until all is added.
6. Add just a bit of salt and pepper into the sauce, and pour immediately
over the pasta mixture, dividing equally.
7. Top with freshly grated Parmesan cheese.
8. Serve immediately. Sauce cannot be re-warmed as the butter will separate.