Savory Butternut Squash & Goat Cheese Ravioli with Hazelnut Sage Butter
Indulge in the harmonious blend of flavors with this exquisite ravioli showcasing creamy butternut squash and tangy goat cheese, all beautifully accented by earthy sage. Each homemade wonton wrapper is generously filled and cooked to perfection, then drizzled with a nutty hazelnut sage butter sauce. A delightful dish perfect for special occasions or a cozy family dinner, bringing the warmth of autumn right to your plate. Experience the rich textures and comforting flavors that will leave everyone asking for seconds!
N/A
Servings
420
Calories
9
Ingredients
Ingredients
Butternut squash
2 lbs (Seeded and halved)
Onion
1 medium (Chopped)
Ground sage
1.5 teaspoons
Butter
1 tablespoon (For sautéing)
Garlic
1 clove (Minced)
Goat cheese
3 ounces (Aged and grated)
Wonton wrappers
60 (Thawed)
Butter
1/2 cup (For the sauce)
Hazelnuts
1/3 cup (Skinned, toasted, and chopped coarse)
Instructions
1
Start by preheating your oven to 425°F (220°C) and lightly greasing a baking sheet.
2
To make the filling, place the halved butternut squash flesh side down on the baking sheet. Roast in the center of the oven for about 30 minutes, or until the squash is tender. Once cooked, allow to cool slightly before scooping out the flesh and mashing it until smooth.
3
In a skillet over medium heat, melt 1 tablespoon of butter. Add the chopped onion, ground sage, salt, and pepper. Sauté for about 5 minutes or until the onion becomes golden brown. Stir in the minced garlic and cook for an additional minute, allowing the garlic to become fragrant.
4
In a large bowl, combine the mashed squash, sautéed onion mixture, and grated goat cheese. Mix well to incorporate everything evenly.
5
To assemble the ravioli, dust a clean surface with flour to prevent sticking. Take a wonton wrapper and place about 1 tablespoon of the filling in the center. Lightly wet the edges of the wrapper with water, then top with a second wrapper. Press firmly around the filling to seal and remove any air bubbles. Transfer the assembled ravioli to a towel to dry slightly, turning them over to prevent sticking. Repeat this process until all filling has been used.
6
For the sauce, melt 1/2 cup of butter in a skillet over medium heat. Add the chopped hazelnuts, cooking until the butter turns a golden brown and the nuts are toasted, about 3 minutes. Remove from heat and season with salt and pepper to taste; keep warm.
7
To cook the ravioli, bring 5 quarts of salted water to a gentle boil in a large pot. Cook the ravioli in three batches, boiling them for approximately 6 minutes or until they float to the surface. Gently transfer the cooked ravioli to a shallow pan with a bit of the cooking water to keep them warm.
8
Once all the ravioli are cooked, plate them and generously drizzle with the hazelnut sage butter sauce. Serve immediately and enjoy this mouthwatering dish!
Nutrition Information
30g
Fat
36g
Carbs
7.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is this recipe called?
The recipe is Savory Butternut Squash & Goat Cheese Ravioli with Hazelnut Sage Butter.
Is this ravioli recipe vegetarian?
Yes, this dish is categorized as a vegetarian autumn recipe.
What kind of squash is used in the filling?
The recipe uses 2 lbs of butternut squash that is seeded and halved.
At what temperature should I roast the butternut squash?
The squash should be roasted at 425°F (220°C).
How long does the butternut squash need to roast?
It should roast for about 30 minutes, or until the squash is tender.
What are the aromatics used in the filling?
The filling includes a medium onion and a clove of minced garlic.
What type of cheese is used for the ravioli?
The recipe calls for 3 ounces of aged and grated goat cheese.
How many wonton wrappers are needed?
You will need 60 thawed wonton wrappers.
How much filling should I put in each ravioli?
Place about 1 tablespoon of the squash mixture in the center of each wrapper.
How do I seal the wonton wrappers?
Lightly wet the edges with water, top with a second wrapper, and press firmly to seal while removing air bubbles.
What is in the hazelnut sage butter sauce?
The sauce is made from 1/2 cup of butter and 1/3 cup of skinned, toasted, and coarsely chopped hazelnuts.
How long should I cook the sauce?
Cook for about 3 minutes until the butter turns golden brown and the nuts are toasted.
How much water is required to boil the ravioli?
The recipe suggests 5 quarts of salted water.
How long do the ravioli need to boil?
Boil the ravioli for approximately 6 minutes.
How do I know when the ravioli are done cooking?
The ravioli are finished cooking when they float to the surface.
What is the calorie count for this dish?
Each serving contains 420 calories.
How much fat is in this recipe?
There are 30g of fat per serving.
What is the carbohydrate content of the ravioli?
The dish contains 36g of carbohydrates.
How much protein is in a serving?
This recipe provides 7.5g of protein.
How many ingredients are in this recipe?
There are 9 ingredients used in this recipe.
How much sage is included in the filling?
The recipe uses 1.5 teaspoons of ground sage.
How should I prepare the hazelnuts?
Hazelnuts should be skinned, toasted, and chopped coarse.
How should the onion be prepared for the filling?
One medium onion should be chopped and sautéed until golden brown.
What is the recommended preparation for the garlic?
The recipe calls for 1 clove of garlic, minced.
How do I prevent the ravioli from sticking while they dry?
Transfer them to a towel and turn them over occasionally to prevent sticking.
Should the butternut squash be roasted flesh side up or down?
The squash should be placed flesh side down on the baking sheet.
How many batches should I cook the ravioli in?
The instructions recommend cooking the ravioli in three batches.
How should the cooked ravioli be stored before serving?
Gently transfer them to a shallow pan with some cooking water to keep them warm.
Is this dish suitable for special occasions?
Yes, it is described as a gourmet dish perfect for special occasions or a cozy family dinner.
How much butter is used for sautéing the filling ingredients?
The recipe uses 1 tablespoon of butter for sautéing the onion and garlic.