Butternut Squash Sage Goat Cheese Ravioli with Hazelnut's
Indulge in the soulful flavors of fall with this Butternut Squash Sage Goat Cheese Ravioli with Hazelnuts recipe. Featuring tender homemade pasta pillows stuffed with a creamy blend of roasted butternut squash, tangy goat cheese, and fragrant sage, this dish offers a decadent twist on classic ravioli. The golden brown butter sauce, infused with crisp sage leaves and enriched by the irresistible crunch of toasted hazelnuts, takes this recipe to gourmet levels. Perfect for a cozy dinner party or an elevated weeknight meal, this delightful dish combines the nutty, earthy, and savory elements of autumn in every bite. Master the art of fresh pasta and treat yourself to a truly elevated culinary experience!
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Ingredients
- 1 medium (about 2 pounds) Butternut squash
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 8 leaves Fresh sage leaves
- 3 ounces Goat cheese
- 2 tablespoons Grated Parmesan cheese
- 1 large Egg
- 2.5 cups All-purpose flour
- 3 large Eggs (for pasta dough)
- 4 tablespoons Unsalted butter
- 0.5 cup (toasted and chopped) Hazelnuts
- 2 tablespoons Water
- 0.5 cup (for dusting) Semolina flour
Directions
Step 1
Preheat the oven to 375°F (190°C).
Step 2
Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves cut side up on a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with 1 teaspoon of salt and 1/4 teaspoon of black pepper.
Step 3
Roast the squash in the oven for 40-50 minutes or until fork-tender. Remove from the oven and let cool slightly. Scoop out the flesh into a medium bowl and mash with a fork until smooth.
Step 4
Mix the mashed butternut squash with the goat cheese, Parmesan, 4 chopped fresh sage leaves, and the large egg. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Set the filling aside.
Step 5
To make the pasta dough, mound the flour on a clean work surface and create a well in the center. Crack 3 large eggs into the well and whisk them gently with a fork, gradually incorporating the flour from the edges. Knead the dough for 8-10 minutes until smooth. Wrap the dough in plastic wrap and let it rest for 30 minutes.
Step 6
Divide the pasta dough into four pieces. Roll each piece out thinly using a pasta roller or rolling pin, dusting with semolina flour as needed to prevent sticking.
Step 7
Place small spoonfuls of the butternut squash filling (about 1 teaspoon each) onto one sheet of dough, spaced about 1 inch apart. Brush around the filling with a little water to help seal the ravioli. Lay a second sheet of dough over the top and press around each mound of filling to seal. Cut into ravioli using a sharp knife, ravioli cutter, or cookie cutter. Repeat with the remaining dough and filling.
Step 8
Bring a large pot of salted water to a boil.
Step 9
In a medium skillet, melt the butter over medium heat. Add the remaining 4 sage leaves and cook until the butter turns golden brown and fragrant, about 3-4 minutes. Stir in the toasted hazelnuts and cook for 1 minute longer. Remove from heat and set aside.
Step 10
Cook the ravioli in the boiling water in batches for 2-3 minutes, until they float to the top. Remove with a slotted spoon and transfer to a serving plate.
Step 11
Drizzle the ravioli with the hazelnut brown butter sauce. Serve immediately, garnished with extra Parmesan cheese if desired.
Nutrition Facts
| Serving size | (1703.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3221.0 |
| Total Fat 172.7g | 0% |
| Saturated Fat 61.9g | 0% |
| Polyunsaturated Fat 4.6g | |
| Cholesterol 975.3mg | 0% |
| Sodium 4476.3mg | 0% |
| Total Carbohydrate 340.8g | 0% |
| Dietary Fiber 45.9g | 0% |
| Total Sugars 22.9g | |
| Protein 96.6g | 0% |
| Vitamin D 173.8IU | 0% |
| Calcium 887.6mg | 0% |
| Iron 29.8mg | 0% |
| Potassium 3243.1mg | 0% |
Source of Calories