Butternut Squash and Goat Cheese Ravioli
This weekend is coming soon, I feel everything that is going easily now. Just simple is- I had a delicious dish of my own that I can enjoy with family. As usually, I often invite them go out and eat something under their taste, but I want to make something strange at the weekend. And Butternut Squash And Goat Cheese Ravioli that I will make for my upcoming days-off.
The recipe is not only delicious but also easy to make. Flavor-packed is the perfect combination of all ingredients in it, which is butternut squash, goat cheese, gorgonzola cheese, olive, egg, paste, parmesan, nutmeg, fig, and more. In the recipe, I have to use a lot of ingredients but these is main key to make a great plate of tasty and flavorful Butternut Squash And Goat Cheese Ravioli. Just talking about here, I can control my craving.
Oh, that is perfect combination of the goat cheese with the roasted butternut squash and all stuffed into a pocket of homemade pasta dough is pure heaven. The torn sourdough oregano bread crumbs are like the icing on the cake, and of course, the browned butter just seals the deal. It’s great night meal and promises the good things ahead.
Butternut Squash and Goat Cheese Ravioli
Course: Main CourseCuisine: American, Italian6
servings30
minutes519
kcalIngredients
- Butternut Squash Ravioli
5 ounces drunken goat cheese or fresh goat cheese,, crumbled
2 ounces gorgonzola cheese crumbled
1 medium butternut squash peeled, seeded, cubed (about 4 cups)
1 tablespoon olive
1 egg
1 pound fresh pasta dough
1/2 cup freshly parmesan, grated
1/4 teaspoon nutmeg
12-16 fresh figs, sliced
Salt, pepper to taste
- Browned Butter Oregano Bread Crumbs
6 tablespoons unsalted butter
3 cups day old sourdough bread finely torn or pulsed to chunky crumbs in a food processor
2 tablespoons olive oil
2 ounces prosciutto, finely diced
1 tablespoon fresh chopped oregano
1/2 cup fresh oregano
Salt, pepper toast
Directions
- Preheat oven to 400F.
- Peel the squash and cut into cubes and placing them on a baking sheet. Coat them with olive oil, salt and pepper. Roast the squash at 400 degrees for 45 minutes until tender. Allow to cool for 15 minutes or so.
- Transfer the squash to a food processor and add the goat cheese, parmesan cheese, egg and nutmeg. Puree until smooth. Taste and season with salt and pepper.
- Roll your pasta dough into lasagna sheets.
- Lay one sheet of pasta on the mold, making sure the entire mold is covered. Lay the second sheet on top and run a rolling pin over to seal. Turn the mold over to release the ravioli.
- Lay the ravioli on a parchment lined baking sheet and continue making ravioli until you’ve used all the cheese filling. Make sure to cover the ravioli with a damp towel as you work. At this point you can freeze the ravioli for later if desired,
- Browned Butter Oregano Bread Crumbs
- Heat a large skillet over medium heat and add the olive oil. Once hot, add the bread crumbs, oregano, salt + pepper and cook, stirring for 4-5 minutes or until toasted and golden. Remove the bread crumbs from the pan to a plate.
- Bring a large pot of salted water to a boil.
- Place the butter, remaining 1/2 cup oregano leaves and prosciutto in the skillet and cook over medium heat until the butter is browned and the prosciutto crisp. Remove from the heat.
- Boil the ravioli for 1-2 minutes or until they float. Carefully remove the ravioli from the water and gently stir the ravioli into the butter sauce. Divide the ravioli among plates and top with the breadcrumbs and figs. Serve immediately with goat cheese.
