MUSHROOM RAVIOLI
Brio Tuscan Grille Recipe
Makes 2 appetizer servings, 1 entree serving
4 uncooked mushroom stuffed ravioli, preferably fresh
2 tablespoons butter
3 sage leaves, torn in half
1 1/2 ounces butternut squash cubes, roasted
coarse salt and cracked pepper to taste
1/2 ounce gorgonzola dolce (see note)
4 drops truffle oil
2 turns of black pepper mill for serving
1 teaspoon grated reggiano cheese
Cook ravioli in boiling water. Drain and set aside. Heat butter in saute pan and cook until butter begins to brown. Add sage and butternut squash, heat through. Add ravioli to pan, tossing to combine. Season with salt and pepper. Stir in gorgonzola dolce. Place ravioli on a plate. Pour pan sauce on top. Place 1 drop truffle oil on each ravioli. Garnish with additional black pepper and the reggiano cheese.
Note: Gorgonzola dolce is so creamy it is almost spreadable. The mild Italian blue cheese is more moist than Stilton and more buttery than Roquefort. It can be purchased at some gourmet stores and online at formaggiokitchen.com.