2012 Golden Globes Dinner at Home

The Golden Globes Awards Show is this weekend and while many people are eagerly awaiting the red carpet looks and awards, I was really intrigued by what the celebrities would be eating at the event.  This week Executive Chef Suki Sugiura of the Beverly Hills Hotel showed the media the “Global Food Harmony” dishes and the Hollywood Foreign Press has a video on their website explaining the meal.   The Huffington Post has a great preview of the event, complete with photos of the food.
One of the dishes being served is a pistachio encrusted pistou ravioli with wild arugula, smoked tomato, kabocha compote and burrata.  While this dish will be served as an appetizer I thought it would be fun to make this as an entrée and something you could easily make at home.
For my interpretation of the dish, I made a pistachio encrusted ravioli sautéed in a pistou sauce (olive oil, fresh basil and olive oil) served with smoked tomatoes, butternut squash (Kabocha is a Japanese variety of squash, similar to butternut) and fresh mozzarella (burrata is a type of mozzarella).
This is a great dish to make the night of the Golden Globes for guests of your viewing party or for just you and your significant other. It is light but so flavorful and your vegetarian guests will be happy that you aren’t serving Sea Bass and Short Ribs!
1 cup Sweet Grape Tomatoes (halved)
2 tsp Liquid Smoke
2 TB Olive Oil
½ cup Basil leaves (cut into strips)
2 garlic cloves (sliced)
30 cheese ravioli (cooked)
3 eggs
1 cup Shelled Pistachios (chopped)
12 ounces Butternut Squash (pureed)
1 TB Brown Sugar
1 TB Butter
5 ounces Mozzarella
Combine tomatoes and liquid smoke and let marinate while you prepare other ingredients.
Sauté olive oil, basil and garlic over low heat.  Dredge ravioli in egg then pistachios and place in sauté pan.  Cook until browned on both sides.
Heat squash with sugar and butter.  Place 1/3 cup of squash on each plate, top with 1 ounce of mozzarella, a spoonful of smoked tomatoes and 6 ravioli.
Makes 5 servings

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