A brand new event in Memphis celebrates two things we love, food and wine!
And it’s all for a good cause!
Chef Valerie Hall is here with Jennifer Chandler from the Memphis Food and Wine Festival.
Roasted Butternut Squash Agnolotti with Brown Butter Sage Sauce
Over 375° 45 min
For the filling
2 butternut squash cut in half remove seeds and roast with a little olive oil salt and pepper
Cover with foil and roast
Remove meat from the skin and place in bowl
Add 1/4 cup ricotta
1/4 cup mascarpone
1/8 cup grated parmesan
1/8 cup mozzarella
1 beaten egg
Pinch nutmeg
Salt and pepper to taste
4 tablespoon butter
Chopped fresh sage
Salt and pepper
Pasta sheets
- Memphis Food and Wine Festival
- Saturday, 6 p.m. – 10 p.m.
- Memphis Botanic Garden
- 750 Cherry Rd
- (901) 634-4100
- Tickets
