Menu:
Maple Pork Tenderloin
Butternut Squash Ravioli with Brown Butter Sauce
Green Beans
For the Pork Tenderloin: I looked all over for a recipe and couldn't find exactly what I was looking for, so I created my own marinade. I mixed maple syrup (I used Aunt Jemima), apple cider vinegar, salt, pepper and fresh sage in a baggie. Insert pork tenderloin and marinate for about an hour. I cooked the tenderloin in the oven until it reached 5 degrees less than recommended (I am not sure what that is, I use a meat thermometer).
Butternut Squash Ravioli with Brown Butter Sauce: I adapted this recipe from Emeril.
Ingredients
- 9 tablespoons butter
- 3 tablespoons minced shallots
- 1 cup roasted butternut squash puree (to make this, I used 1 1/2 butternut squash. I cut it in cubes, placed in baking dish with olive oil and some salt. I cooked for about an hour or until soft)
- Salt
- Freshly ground white pepper
- 3 tablespoons heavy cream
- 3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
- Pinch nutmeg
- 1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick (short cut tip: Use wonton wrappers which are usually found in the produce section of your grocery store)
- 12 fresh sage leaves (I used some of the left over sage leaves for the pork marinade)
- 1 tablespoon finely chopped fresh parsley leaves
Directions
In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.
Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.
Remove the pasta from the water and drain well. Season the pasta with salt and pepper.
In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.
Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.
