16 ounces ricotta (strained overnight)
2 3/4 cups all-purpose flour
1 tablespoon salt
4 teaspoons chopped chives
1 3/4 cups butternut, peeled and diced
3 1/2 tablespoons cinnamon honey
3 1/2 tablespoons julienned carrots
3 1/2 tablespoons julienned Daikon
3 1/2 tablespoons julienned snow peas
Vinaigrette of choice
4 (6-ounce) boneless, skinned rockfish
Salt and pepper
1/4 cup oil
6 1/2 ounces fish stock
7 tablespoons butter
3/4 cup chanterelles
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