Butternut Squash and Goat Cheese Ravioli
Difficulty Level: Medium
(Makes 30 ravioli, serves 6)
2 pounds butternut squash (1 large), halved lengthwise and seeded
1 small onion, chopped
1 tsp. fresh sage, minced
1 tbsp unsalted butter
1 clove garlic, minced
3 ounces, goat cheese
1 pkg wonton wrappers (60)
Fresh Sage, minced
Preheat oven to 425 degrees F. and lightly grease a baking sheet
Put squash halves, flesh sides down, on baking sheet and roast in middle of oven for 30 minutes, or until flesh is very tender. When squash is cool enough to handle, scoop out the flesh into a bowl and discard skin. Mash squash with a fork until smooth.
While squash is roasting, in a skillet cook onion and sage in butter with S&P to taste over medium heat, stirring, 5 minutes, or until onion is golden brown. Stir in garlic and cook, stirring, additional 1 minute.
Cool onion mixture slightly and add to squash. Add goat cheese and stir to combine well.
Fill a large pot with water and bring to a gentle boil for ravioli.
Put 1 wonton wrapper on a lightly floured surface, keeping remaining wrappers in plastic wrap, and mound 1 Tbsp of the filling in the center. Lightly brush edges of wrapper with water and put a second wrapper over the first, pressing down around filling to force out air and seal edges well. (I actually turned up the sides and re-wet to make sure the filling didn't ooze out). Transfer formed ravioli to a towel to dry slightly.
Cook ravioli in batches in gently boiling water for approx. 4-6 minutes or until they rise to the surface and are tender. (Do not let the water boil vigorously once the ravioli have been added).
While ravioli are cooking heat butter (to your liking) with small amount of hazelnut oil and fresh chopped sage.
When ravioli are done take out with a slotted spoon to drain and set on individual plates. Do not dump out into a colander or they will tear. Pour butter topping over ravioli and serve.
Complementary Wines: Champagne Brut, Muscat: orange, Riesling
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