5 ravioli brown butter emeril Recipes

ricotta cheese, well drained and crumbled, crumbled gorgonzola or other creamy blue cheese, chopped parsley, roasted garlic paste, salt, freshly ground black pepper, sheets fresh spinach pasta, cornmeal, unsalted butter, roughly chopped walnuts, chopped fresh parsley, chopped fresh tarragon, heavy cream, fresh lemon juice, grated parmesan, plus more for topping if desired

butternut squash puree (*needs to be very tight), mascarpone cheese, salt and freshly ground white pepper, sheets fresh egg pasta, each sheet cut into 6 rectangles, roasted pecans, chopped, butter, fresh sage leaves, freshly grated parmigiano-reggiano

sheets egg pasta (available from new orleans seafood), each sheet cut into 6 rectangles, butternut puree (*needs to be very tight), stilton blue cheese, crumbled, roasted pecans, chopped, water, butter, sage leaves, garlic cloves, peeled, thinly sliced, salt and white pepper

butter, minced shallots, fresh pumpkin puree, heavy cream, grated parmigiano-reggiano cheese, nutmeg, salt and pepper, recipe of pasta dough , rolled out into wide ribbons, about 1/2-inch thick, fresh sage leaves, light brown sugar