Pumpkin Sun Dried Tomato Ravioli & Beurre Blanc
 

 Step 7:

Nutmeg Beurre Blanc
- 12 TB unsalted butter, cold
- 8 oz white wine
- 2 oz lemon juice
- 2 TB shallot, diced
- 2 TB cream
- 1 TB nutmeg

Over medium high heat, combine the wine, lemon. juice and shallots, reduce to 2 oz
  
 
 Step 8:

Add 2 TB heavy cream, bring up to temperature.

Add butter 1 TB at a time until combined over low heat whisking constantly.

During this process, add nutmeg.
  
 
 Step 9:

Drizzle the Nutmeg Beurre Blanc over the Pumpkin-Sundried Tomato Ravioli ravioli, shave black truffles over the top.

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