Butternut Squash and Goat Cheese Ravioli

Ingredients:

Use a half portion of my recipe for fresh pasta dough

Filling

1 lb. butternut squash, halved and seeded

3 oz. goat cheese

1/2 tbsp butter, unsalted

1/2 shallot, minced

1 tsp parmesan cheese, grated

Salt and pepper, to taste

1 pinch nutmeg

Sauce

8 tbsp (1 stick) butter, unsalted

12 sage leaves (1 tsp dried), chopped

1/3 cup walnuts, finely chopped

Salt and pepper, to taste

Directions:

For filling

Preheat oven to 425°; lightly grease one baking sheet.  Place butternut squash halved onto baking sheet; roast in oven for 30 minutes.  Let squash cool until able to handle safely, but still slightly warm.  After cooled, scoop out the flesh from each squash; puree in food processor until very smooth.  Add goat cheese to food processor and puree with squash.  Meanwhile, melt the 1 tbsp of butter in a sauté pan; add shallot and cook until softened.  Add shallot and butter to butternut squash mixture along with grated parmesan, salt, pepper, and nutmeg. 

Assembly and Cooking Pasta

After rolling out pasta dough to desired thickness (we prefer it to be as thin as a 1 or 2 on a pasta roller), cut pasta into 2 inch x 2 inch squares.  Place about 1 tbsp of the filling onto half of the pasta squares.  Place the remaining halves on top of filled pasta and seal the pasta completely (I use a fork to seal each square).  Add the ravioli to boiling water; cook until al dente (about 2 – 3 minutes for fresh pasta).  When the raviolis are completely cooked they will float to the surface of the water and will be pale in color. 

Sauce

In a large sauté pan, melt the remaining 8 tbsp butter; add the sage and walnuts.  Continue cooking until the butter begins to brown lightly.  Remove from heat.  Either spoon sauce onto cooked raviolis, or lightly toss raviolis in the sauté pan.  Serve warm with some fresh grated parmesan if desired! 

Serves 4, yielding a total of 6 raviolis per person