Opus

One of my favorite issues is "5280 Magazine, Best Restaurant Issue." Of course I am slowly trying to check all of them off my restaurant wish list. We decided to venture out to Littleton, CO and give Opus Restaurant a try, which was number 21 out of top 25 restaurants in Denver. Every time I drive down Main Street in Littleton I remember how fun the little hidden city is. The atmosphere at Opus was very warm and inviting, white table cloth Parisian type of setting. One of the unique things about Opus was their menu. You can either order the tasting menu, which is a four course preset meal, or take your pick at one of their amazing starter courses along with an entree. Since I'm in fall mode I started with the pumpkin ravioli with arugula and toasted pecans. Fall flavors in one dish! The delicate pumpkin ravioli was lightly coated in a brown butter sauce, surrounded by arugula and sweet toasted pecans. Then I moved on to the poached salmon, which was cooked perfectly to a medium rare. If you have never ordered your salmon medium rare, please give it a try it is melt in your mouth perfection! Then for dessert the waiter took it upon himself to bring me out the creme brulee, great choice on his part! The delicate custard was cooked in an almond cookie cup, which added a nice crunchy texture to the dessert that I loved.
5280 did a great job with rating Opus, we shall see as I work my way down the list how they do with the rest. 
Opus inspired me to recreate the pumpkin ravioli in a brown butter sauce.

filling:
1 cup pumpkin puree
1/4 cup finely chopped craisins
1 tablespoon roasted garlic
1 1/2 tablespoon brown sugar
1 teaspoon finely chopped sage
1 tablespoon maple syrup
dash of chili powder
salt and pepper

take your won ton wrappers and spoon one spoonful into the center, brush the sides with water and top with the othe won ton wrapper.

sauce:
1/4 cup butter
2 tablespoons of brown sugar
dash of salt

serve and coat in the sauce and sprinkle with craisins and toasted pecans. delicious.