Butternut Squash, Goat Cheese, and Hazelnut Ravioli


These are a lot simpler than they look, I promise! First of all, we cheated and used wonton wrapers (left over from our Asian Wonton Bundles with Curried Chicken, Carrot, and Basil Filling) instead of dealing with homemade pasta dough, that simplifies things a lot. Then, all you have to do is make the filling in the food processor, fill the wrappers and fry in brown butter!
Butternut Squash, Goat Cheese, and Hazelnut Ravioli
(adapted from Michael Chiarello via Food Network and Epicurious)

Ingredients
For filling
a 2-pound butternut squash, halved lengthwise and seeded
1 medium onion, chopped (about 1 1/2 cups)
1 1/2 teaspoons ground sage
1 tablespoon unsalted butter
1 garlic clove, minced
3 ounces aged goat cheese, grated (about 2/3)
1/3 cup hazelnuts,toasted lightly and skinned and chopped coarse

60 won ton wrappers, thawed if frozen
1 stick (1/2 cup) unsalted butter


Instructions
Make filling:
Preheat oven to 375 degrees F.
Cut squash in 1/2 and scrape out seeds. Spread 1 tablespoon molasses in the cavity. Season with salt and pepper. Place cut side down on a roasting pan. Cook in the oven until very soft, about 1 hour.

Let cool to room temperature and scoop out flesh into the work bowl of a food processor.
Puree squash until smooth, then spread on a baking sheet and return to the 375 degree oven to dry, about 10 minutes. The consistency will be like mashed potatoes. Scrape into a large mixing bowl.


While squash is roasting, in a skillet cook onion and sage in butter with salt and pepper to taste over moderate heat, stirring, 5 minutes, or until onion is golden brown. Stir in garlic and cook, stirring, 1 minute.

Meanwhile toast hazelnuts lightly and chop finely.


Cool onion mixture slightly and add to squash. Add goat cheese and finely chopped hazelnuts and stir to combine well.

Put 1 won ton wrapper on a lightly floured surface, keeping remaining wrappers in plastic wrap, and mound 1 tablespoon filling in center. Lightly brush edges of wrapper with water and put a second wrapper over first, pressing down around filling to force out air and seal edges well. If desired, trim excess dough with a round cutter or sharp knife. Transfer ravioli to a dry kitchen towel. Make more ravioli with remaining wrappers and filling in same manner, transferring as formed to towel and turning occasionally to dry slightly.


In skillet cook butter and sage over moderate heat until butter begins to brown, then sautee raviolis until browned. Serve in brown butter with parmesan cheese.

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