Posted by: albfor | November 26, 2012

Nov 25, 2012 Confections & Cocktails ~ Williams-Sonoma | Bellevue Hyatt


CENTER CITY  |  WILLIAMS-SONOMA AND BELLEVUE HYATT’S RESTAURANT XIX  

SUNDAY.   Celebrating the holiday season with media contacts and blogger colleagues; a special treat.  Aversa PR & Events and Philly Loves Fun partnered with Williams-Sonoma and Bellevue Hyatt’s Restaurant XIX to treat a small group of media and blogger enthusiasts to special holiday treats.

DSC_0209, Richard Hebben (NINETEEN-Executive Chef) Kabocha Squash Ravioli Filling in the Fying pan.

Richard Hebben (XIX-Executive Chef)  |  Kabocha Squash Ravioli Filling in the Fying pan.

Restaurant NINETEEN Executive Chef, Richard Hebben, took us from beginning to end on preparing and making fantastic Kabocha Squash filled Ravioli.

Nov-25,-2012-Confections-&-Cocktails--~-Williams-Sonoma--Bellevue-Hyatt-board-A

Williams-Sonoma ~ Bellevue  |  Flour, Eggs, Knead and there you are

Nov-25,-2012-Confections-&-Cocktails--~-Williams-Sonoma--Bellevue-Hyatt-board-B

Kabocha Squash Ravioli | Enough presentation… pass the plate!

For a complete view of the images or to order prints and digital downloads from this event please select this link or the “Nov 25, 2012 Confections & Cocktails  ~ Williams-Sonoma | Bellevue Hyatt“  album in the right column of this photo weblog.

Kabocha Squash Ravioli Filling

1 lb Kabocha Squash

2 cups ricotta cheese

1/2 cup mascarpone cheese

1/2 cup grated parmesan cheese

1 egg yolk

1 whole egg

1/4 tsp grate nutmeg

1/2 tsp ground black pepper

1 1/2 tsp kosher salt

1 lemon

Peel and remove the seeds from the Kabocha Squash.  Cut into 2″ pieces.  Drizzle the squash with a little olive oll and season with salt and pepper.  Roast the squash in a 350 f oven until tender.  Next, put the squash through a food mill or puree in a food processor. 

In a stainless steel mixing bowl, combine the squash puree with the remaining ingredients, except the lemon.

Zest the lemon and add to the bowl.

Mix the ingredients well with a rubber spatula.

Refrigerate until ready to use.


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