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How to innovate this classic pasta dish?

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How to innovate this classic pasta dish?

molomo | Oct 26, 2013 03:45 PM

Trying to expand my horizons with food; how they're paired with other foods and plated! Now that fall has arrived, I wanted to make acorn squash ravioli with prosciutto and mornay sauce. Sounds mediocre and the plating wouldn't be too pretty. Anyone got any ideas to innovate this dish? Rather than the usual brown butter sage sauce or what I had?
Any plating or garnishing tips?

Thank you!

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