Local Butternut Squash & Pecan Ravioli With a Creamy Sage Sauce

I usually make my own ravioli, but I saw these fresh ravioli at the farmers market, and had to try them!

I was delightfully surprised!

San Juan Pasta Companies Butternut squash and pecan ravioli, with leeks and mixed greens, with a brown butter sage sauce, with a little cream.

I started making these with a sage brown butter sauce, but changed my mind at the end by adding a little cream...

Recipe for four:

1 packet ravioli
2 leeks, chopped, light green and white parts only
1/2 c shallots or red onion, finely chopped
2 cloves garlic, finely chopped
2 big handfuls of baby mixed greens or chard, rough chopped
8 fresh sage leaves, finely chopped
more fresh sage leaves fried for garnish
salt and pepper
1/2 c cream
1/2 c white wine
1 T butter

First fry a few sage leaves in a little olive oil, make sure they are dry, if they are wet they will spit at you, and maybe even burn you.  When done set them aside on some paper towels.

Get the salted pasta water going.  While that's happening put a little olive oil into two saute pans, using a large one for the greens and a small one for the sauce.

Over medium high heat add the leeks and garlic to the big one and season.  In the smaller pan add the red onion or shallots.  Cook to soften but not brown.

When the leeks are done, add the greens and lower the heat to low, to wilt.

When the shallots or onions are done, add the wine and reduce it almost all the way.  While that's happening start cooking the ravioli.

When the wine has reduced add the butter and brown it just a little, this will bring out a nice nutty flavor.  Add the sage and cream and reduce a little bit.

Drain the ravioli and return them to the pan, and pour on a little extra virgin olive oil to coat.

Plate on to warm plates and garnish with the fried sage leaves.

Bon Appetit!  Chef Hobbes

Pan Sauteed Steelhead, Roasted Cauliflower, Rice And White Wine Sauce

This meal only takes 45 minutes, and has restaurant quality elegance and flavors!

Recipe for two:
2 - 1/2 lb pieces fresh steelhead or salmon skin removed
1 c jasmine rice
1 small cauliflower
4 T olive oil
1 T butter
1 c white wine
1/2 vegetable or chicken stock
salt and pepper
1 t sage or capers
Juice of a half a lemon

First set the oven to 400*  Now slice up a small head of cauliflower into 1" thick steaks.  Coat with olive oil, salt and pepper.  Place on a sheet pan or roasting pan and pop them in the oven for about 45 minutes, turning once.

After the cauliflower has been cooking for about 25 minutes get the rice going.

In a saute pan, place a little olive oil and get the pan hot over medium high heat.  Season the steelhead with salt and pepper.  Place in the pan skin side up, shaking the pan back and fourth to avoid sticking.  When you have some color on one side (about 5 minutes) turn it over and finish.

When done remove the fish from the pan place onto warm plates with the rice and cauliflower  Scrape and wipe out any oil or bits from the pan.  Return the pan to the heat and add the lemon juice and wine and reduce by two thirds, then add the stock and do the same.  When done, turn off the heat and add the butter shaking the pan back and fourth until the sauce has a nice shine to it.  If you want you could of added some capers or herbs such as sage at the same time you added the butter.  Now sauce your meal.

Bon Appetit!  Chef Hobbes

Pounded Chicken Breast On a Bed of Vegetables with a White Wine Sage Sauce

This dish rocks, and it's so simple to cook.  It has all the elegance of a meal you would pay a lot of money for in a fine restaurant!

Recipe for two:
2 chicken breasts, pounded
4 small turnips, peeled and sliced
1 small yellow onion, chopped
1 bunch broccoli rabe, large stems removed
2 c white wine
1 c chicken stock
2 T butter
2 T olive oil
salt and Pepper
4 sage leaves left whole
6 sage leaves finely chopped

Tip:  You will be working with two saute pans at the same time, so get them ready to go now, complete with oil and butter!

First, take the chicken breasts, and lay them on the kitchen counter on a piece of plastic wrap or parchment, now lay another piece of plastic or paper on top, and pound them with a mallet until they are nice and flat, about 5/8" thick.  Season with salt and pepper.

Add one tablespoon of both olive oil and butter to a large skillet, and heat over medium high heat, when the butter has melted and is nice and hot, gently place four of the sage leaves in the oil turning them as soon as you put them in.  You want to fry them but not brown them, they will only take seconds to cook.  When done place them on a paper towel to drain.  These leaves will be used as a garnish.

Using the same pan, place the chicken in the pan and brown both sides.  When done transfer to a plate and place in a warm oven.  Wipe out the pan removing the oil and any bits, and add the wine.  While that is reducing, in another saute pan add the remaining oil and cook the onions and turnips over medium high heat and season with salt and pepper.

When the wine has reduced by two thirds add the stock and reduce the same way.  When the onions are soft add the rabe and soften.  By this time the wine and stock should of reduced, now turn off the heat and add the sage and the remaining butter shaking the pan back and fourth until the sauce shines.

Plate the vegetables onto warm plates, then place the chicken on top.  Now sauce your meal and garnish with sage leaves.  You will find that the combination of all the vegetables and the sage sauce to be stunning to say the least.  I just love it!

Bon Appetit!  Chef Hobbes