Butternut Squash Ravioli


  • 1 butternut squash, halved lengthwise and seeded
  • 1 medium onion, chopped (about 1 1/2 cups)
  • 1 1/2 teaspoons ground sage
  • 1 tablespoon unsalted butter
  • 3 garlic cloves, minced
  • 3 ounces goat cheese
  • 1 recipe pasta dough


Preheat oven to 425°F. and lightly grease a baking sheet. Put squash halves, flesh sides down, on 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. Puree in food processor

While squash is roasting, in a skillet cook onion 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. Allow to cool slightly. Add to onion mixture, sage, and goat cheese to food processor and puree until smooth and well mixed

Roll out pasta dough and cut it into circles.  Bring salted water to a gentle boil for ravioli. Mound filling in center of the ravioli. 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.

Cook ravioli in 3 batches in gently boiling water 6 minutes, or until they rise to surface and are tender (do not let water boil vigorously once ravioli have been added). Serve with lemon butter and Parmesan cheese or olive oil and balsamic vinegar

From Epicurious


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