Quite a bit of work, and much easier with help, especially since you'll probably want to have other vegetables with this meal. We had it with Sesame Asparagus, Beet Greens, and Triple O Bread. Three people was the perfect number to handle the cooking. Good thing too, because my kitchen might not have handled more!
Butternut Squash Ravioli
One batch of fresh pasta dough
Filling:
Small butternut squash (around 1 lb)
1 T butter
1 onion, chopped
2 t sage
1 clove of garlic, minced
4 oz goat cheese, crumbled
Sauce:
1/2 c salted butter
1/3 c hazelnuts, chopped coarsely
Pre-cook the butternut squash in a water-filled baking dish at 400. It will take between 40 and 60 minutes to be soft enough. Remove and allow to cool.
Meanwhile, mix up the Fresh Pasta Dough, and set aside to rest. In a small skillet, cook the onion, sage, and garlic in butter until golden brown; remove from skillet and set aside. In the same skillet, melt the butter and heat the nuts until the butter has browned slightly. Pour into a glass measuring cup and cover with foil to reheat later.
Scoop the butternut squash flesh into a bowl and add the other ingredients. Mix together by hand.
Roll out the pasta dough into long strips. Place teaspoons of filling about 1 1/2 inches from the long edge and about 1 1/2 inches apart from each other. Fold the edge over and use a crimping wheel to cut out the raviolis. Press the edges together to seal well before cooking.
In a large pot, bring water to a gentle boil. Cook the ravioli in batches, removing with a slotted spoon when ready. It takes between 6 and 10 minutes to cook them. Remove to a baking dish and cover until ready to serve. Reheat the sauce in the microwave and serve.
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