Butternut Squash, Sage, and Goat Cheese Ravioli with Hazelnut Brown-Butter Sauce

9 01 2010
Squash Ravioli in Brown Butter and Hazelnut Sauce

Squash Ravioli in Brown Butter and Hazelnut Sauce

This is another one of those recipes “we’ve meant” to make; as in we bought the ingredients 3 weeks ago and haven’t done it yet. The biggest hold up? Making pasta dough from scratch without a pasta press. Lucky for us when I actually read the recipe I found online on tiny pocket internet while at the farmers market used won ton wrappers instead of actual pasta! The bonus? We can buy them pre-made and they are also nice and thin and already rolled out.  The con they aren’t exactly pasta.  I think our guest put it best when she said they were benign; they don’t really add or subtract from the dish they are just sort of there.  So was it worth it? In this case yes because otherwise we wouldn’t have made the dish and the veggies would have gone bad.  Ideally fresh pasta or even store-bought rolled pasta would be used.  I looked in a few stores where  I was for sheets of pasta but I couldn’t find any.

The won ton wrappers were only containers for the amazing butternut squash filling and tasty hazelnut sauce.  The filling was simply fresh herbed goat cheese, spiced onions, and mashed butternut squash. Not many ingredients or steps but very tasty.  The sauce was simply browned goat butter with toasted hazelnuts from the farmers market. It wasn’t to over powering for my taste but we also made the raviolis VERY large so perhaps it was a ratio of filling to sauce that made it so good.  I would definitely do this recipe again only I’d try harder to have pasta instead of won ton wrappers but in a pinch I’d use the won ton wrappers again. And now for some action shots:

(Top to Bottom) Baked Squash, Mixed Filling, Filling the skins, Filled Raviolis

(Top to Bottom) Baked Squash, Mixed Filling, Filling the skins, Filled Raviolis

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