Ingredients:

Butternut Ravioli

1/2 oz Olive Oil
1 tbl Butter Cubed Cold
3 oz Half diced Roasted squash
6 ea Garlic Cloves Smashed
1/2 oz Sliced Yellow Onion
2 tbl Butter Cubed Cold
1-1/2 oz Balsamic Shallot Sauce
1 oz Spinach Leaves
Pinch Salt and Pepper
9 ea Butternut Squash Ravioli
1/2 oz Crumbled Goat Cheese
1/2 oz Parmesan
1 ea Grilled Chicken Breast
Pinch Parsley Garnish

 

Procedure:

  1. Add oil and butter medium-high heated saute pan and allow to brown.
  2. Next add squash, garlic and onions and saute.
  3. Add butter and balsamic sauce to pan and heat.
  4. Add heated ravioli, spinach, salt & pepper and toss just wilting the spinach remove from heat.
  5. Place six ravioli in a circle, pour half sauce over, mound remaining three ravioli in center and cover with sauce.
  6. Cut chicken in five slices place in a star from center of plate.
  7. Top with crumbled goat cheese and parmesan.
  8. Garnish with parsley.

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