Chef Angelo, thank you so much for this recipe. It was one of Eric’s favorite at your restaurant. I did it exactly and it tasted exactly like at the restaurant. We use squash raviolis from Trader Joes. Delicious!
I have a question. First, he made the rue. Then there was a cut and the rue disappeared from the pan (with no explanation). Then, in the clean pan, he combined and cooked the rest of the ingredients (tomatoes, sherry, cream, etc.) but I didn’t see when or if he put the rue back in.
Chef Angelo, thank you so much for this recipe. It was one of Eric’s favorite at your restaurant. I did it exactly and it tasted exactly like at the restaurant. We use squash raviolis from Trader Joes. Delicious!
Looks delicious !
Chef made a roux. Was it added to the sauce?
What kind of pasta should we search for?
I used Trader Joe’s Butternut Squash ravioli. Try it, they are delicious.
I have a question. First, he made the rue. Then there was a cut and the rue disappeared from the pan (with no explanation). Then, in the clean pan, he combined and cooked the rest of the ingredients (tomatoes, sherry, cream, etc.) but I didn’t see when or if he put the rue back in.
Did he even need the rue??
I watched twice thinking I missed it going in? I’m about to make this, not sure on the rue. What happened to it vanishing?
I ended up making it without the rue and it turned out fine.