Bacio® Mozzarella & Butternut Squash Ravioli with Sage Brown Butter Sauce

Yield: 4 servings









1 lb. butternut squash, sliced in half, seeds removed
1 T. olive oil
1 egg yolk, lightly beaten
¼ c. heavy cream
2 c. Bacio® cheese, shredded
¼ t. nutmeg, freshly grated
1 ½ lbs. fresh pasta dough
5 T. butter, unsalted
12 fresh sage leaves
Kosher salt and fresh black pepper for seasoning
Grated Parmigiano Reggiano Cheese for serving

1. Preheat oven to 400°F.
2. Place squash on a sheet pan, brush with olive oil and season with salt and pepper. Roast in the oven until tender, about 35 to 45 minutes.
3. When the squash is cool enough to handle, scrape the squash out from the skin.
4. Transfer squash to a food processor and purée until smooth. Place purée in a bowl, cover and chill.
5. Add the egg yolk, cream, Bacio cheese and nutmeg to the chilled purée. Season with salt and pepper and mix well. Cover the filling and set aside.
6. Using a pasta machine or a floured rolling pin, roll out the pasta dough 1/32 inch thick.
7. Fill, seal and cut the raviolis, using 1 tablespoon of squash filling per ravioli. Lightly dust the raviolis with flour and place on a sheet pan. Repeat process with remaining pasta dough and filling.
8. Over low heat, warm the butter in a medium-sized sauté pan. Add the sage leaves and cook until the butter is saturated with the flavor of the sage, 3 to 4 minutes. Butter will toast slightly, turning a light golden brown. Remove butter from the heat and keep warm until ready to serve.
9. In a large pot over high heat, bring 5 quarts water to a rapid boil. Add 2 Tbsp. of salt. Gently drop in half of the ravioli. Cook ravioli until pasta is al dente, about 3 to 5 minutes.
10. Remove ravioli from water, and drizzle with the sage brown butter.
11. Serve with grated Parmigiano Reggiano cheese and season with salt and pepper.


Pulled Pork Panini with Pickled Red Onions

Yield: 1 panini










For pickled red onions:
3 c. rice wine vinegar
3 c. water
4 T. sugar
4 T. salt
1 T. red pepper flakes
2 T. coriander seed, toasted
4 garlic cloves, chopped
2 lbs. red onions, sliced

For panini:
1 ciabatta roll
Chimichurri sauce (as needed)
1 lb. pulled pork
6 oz. pickled red onions
8 oz. Bacio® cheese
Baby arugula (as needed)

For pickled red onions
(prepare at least 1 day in advance):
1. Add vinegar, water, sugar, salt, red pepper, coriander seed and garlic to sauce pot. Bring to a simmer over medium high heat for 5 minutes.
2. Place red onions in a sealable container.
3. Pour brine over onions making sure the onions are submerged.
4. Refrigerate until needed.

For panini:
1. Slice ciabatta roll lengthwise.
2. Spread chimichurri on both sides of the sliced baguette.
3. Top bottom half of the ciabatta roll with pulled pork, pickled red onions, Bacio cheese and arugula.
4. Place other half of ciabatta on top and press down firmly.
5. Using a panini press, heat until pork is hot and cheese is melted
6. Cut to desired size.


Bacio® Cheese and Steak Frittata

Yield: 10









5 large yellow onion, sliced
4 T. butter, divided
1 c. balsamic vinegar
1 lb. russet potatoes
3 T. garlic, minced
2 c. cremini mushrooms, cleaned and chopped
1 lb. flank steak, cubed
1 T. Italian seasoning blend
12 large eggs
1 T. paprika
½ T. garlic powder
½ T. onion powder
½ T. cayenne pepper
4 c. Bacio® cheese, shredded and divided
1 T. fresh parsley, finely chopped
1 T. fresh oregano, finely chopped
1 T. fresh thyme, finely chopped
Sea salt and fresh black pepper

1) Preheat oven to 375°F.
2) Slice the onions and caramelize in butter over medium heat until golden brown.
3) Add balsamic vinegar and let reduce by three-quarters. Set aside.
4) Wash, dry and slice potatoes into 1/8″ slices and par cook in simmering water. Set aside.
5) Sauté minced garlic in butter and then add chopped mushrooms over medium heat. Cook until tender, about 5 minutes. Set aside.
6) Season flank steak with Italian seasoning, salt and pepper, and cook until medium rare. Slice into cubes. Set aside.
7) Whisk together eggs, paprika, garlic powder, onion powder, cayenne pepper, salt and pepper. Add 2 cups of the shredded cheese.
8) In a large cast iron skillet, layer the potatoes, caramelized onion, mushrooms and flank steak. Then cover with egg mixture.
9) Add remaining 2 cups of cheese to top of frittata midway through baking, making sure to cover entire surface.
10) Cook until firm. Before serving, garnish with fresh thyme, parsley and oregano.