This Butternut Squash Agnolotti, courtesy of Ray Silva, Executive Chef of Serrano CC (El Dorado Hills, Calif.) and a member of C+RC's 2024 Class of 40 Under 40, features delicate pasta pockets filled with a butternut squash purée, a silky brown butter sauce, and finished with a 63-degree egg, toasted pepitas, and fried sage.
Recipe courtesy of Aaron Ruble, Executive Chef, Sycamore Hills GC (Fort Wayne, Ind.)
Recipe courtesy of Brandon Bobb, Executive Chef, Maketewah CC (Cincinnati, Ohio)
Recipe courtesy of Paul Liptak, Executive Chef, Belleair (Fla.) CC
Recipe courtesy of Michael Shannon, Executive Chef, Somerset Club (Boston)
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