BUTTERNUT SQUASH, SAGE, AND GOAT CHEESE RAVIOLI WITH HAZELNUT BROWN-BUTTER SAUCE
Categories Pasta Appetizer Roast Goat Cheese Butternut Squash Winter Sage Hazelnut Boil Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 30 ravioli, serving 6 generously
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. and lightly grease a baking sheet.
- Make filling:
- Put squash halves, flesh sides down, an baking sheet and roast in middle of oven 30 minutes, or until flesh is very tender. When squash is cool enough to handle, scoop out flesh into a bowl and discard skin. Mash squash with a fork until smooth.
- While squash is roasting, in a skillet cook onion and sage in butter with salt and pepper to taste over moderate heat, stirring, 5 minutes, or until onion is golden brown. Stir in garlic and cook, stirring, 1 minute.
- Cool onion mixture slightly and add to squash. Add goat cheese and stir to combine well.
- In a 6-quart kettle bring 5 quarts salted water to a gentle boil for ravioli.
- Put 1 won ton wrapper on a lightly floured surface, keeping remaining wrappers in plastic wrap, and mound 1 tablespoon filling in center. Lightly brush edges of wrapper with water and put a second wrapper over first, pressing down around filling to force out air and seal edges well. If desired, trim excess dough with a round cutter or sharp knife. Transfer ravioli to a dry kitchen towel. Make more ravioli with remaining wrappers and filling in same manner, transferring as formed to towel and turning occasionally to dry slightly.
- In skillet cook butter with hazelnuts over moderate heat until butter begins to brown, about 3 minutes, and immediately remove from heat (nuts will continue to cook). Season hazelnut butter with salt and pepper and keep warm, covered.
- Cook ravioli in 3 batches in gently boiling eater 6 minutes, or until they rise to surface and are tender (do not let water boil vigorously once ravioli have been added). Carefully transfer ravioli as cooked with a slotted spoon to a large shallow baking pan and add enough cooking water to reach 1/2 inch up side of pan. Keep ravioli warm, covered.
- Transfer ravioli with a slotted spoon ) letting excess cooking liquid drip off) to 6 plates and top with hazelnut brown-butter sauce.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ulfat Jan
[email protected]I'm not a huge fan of butternut squash, but I thought I'd give this recipe a try. I'm so glad I did! The ravioli were amazing and the sauce was to die for. I will definitely be making this again.
connerpeffer n0
[email protected]This was a great recipe! The ravioli were easy to make and the sauce was delicious. I would definitely recommend this recipe to others.
JAY JR
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone loved the ravioli and the sauce. I will definitely be making this again.
MD ABDULLAH -AL- MAMUN
[email protected]This recipe was a little bit time-consuming to make, but it was well worth it. The ravioli were delicious and the sauce was perfect. I would definitely recommend this recipe to others.
go 12 love
[email protected]I'm not a huge fan of butternut squash, but I thought I'd give this recipe a try. I'm so glad I did! The ravioli were amazing and the sauce was to die for. I will definitely be making this again.
Nayem Hasan5830
[email protected]This was a great recipe! The ravioli were easy to make and the sauce was delicious. I would definitely recommend this recipe to others.
Qg Kon
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone loved the ravioli and the sauce. I will definitely be making this again.
samad khan chana
[email protected]This recipe was a little bit time-consuming to make, but it was well worth it. The ravioli were delicious and the sauce was perfect. I would definitely recommend this recipe to others.
Munna Jibon
[email protected]I'm not a huge fan of butternut squash, but I thought I'd give this recipe a try. I'm so glad I did! The ravioli were amazing and the sauce was to die for. I will definitely be making this again.
MY_LOVE Rukaiya (RUKAIYA)
[email protected]This was a great recipe! The ravioli were easy to make and the sauce was delicious. I would definitely recommend this recipe to others.
Nahida Mukhles
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone loved the ravioli and the sauce. I will definitely be making this again.
Angela FH (ArtistAFH)
[email protected]This recipe was a little bit time-consuming to make, but it was well worth it. The ravioli were delicious and the sauce was perfect. I would definitely recommend this recipe to others.
ATUKWATSE IAN
[email protected]I'm not a huge fan of butternut squash, but I thought I'd give this recipe a try. I'm so glad I did! The ravioli were amazing and the sauce was to die for. I will definitely be making this again.
Zoha Armaan
[email protected]This was a great recipe! The ravioli were easy to make and the sauce was delicious. I would definitely recommend this recipe to others.
Louise “Lou” D
[email protected]I made this recipe last night and it was a hit! My family loved it. The ravioli were perfectly cooked and the sauce was so creamy and flavorful. I will definitely be making this again.
Abiba Sulemmana
[email protected]This dish was absolutely delicious! The butternut squash and goat cheese filling was rich and flavorful, and the hazelnut brown butter sauce was the perfect complement. I will definitely be making this again.