The flavors in this dish, goat cheese, candied butternut, brown butter, sage just pop in your mouth.
Goat Cheese Ravioli with Butternut Squash & Brown Butter
8 ounces all purpose flour
8 ounces semolina flour
4 large eggs
1tbs Olive Oil
water as needed
15-20 fresh sage leaves
10oz Goat Cheese
1 beaten egg
Approximately ½ stick of butter (salted or unsalted) for cooking ravioli
1 smaller Sized butternut squash
½C white wine for deglazing
⅓C brown sugar
Oil blend for sautéing
Yield: Approximately 10 large single serving raviolis
Prepare the pasta dough and let rest at least 15 minutes.
1. For the spiced pecans first preheat the oven to 300°F. Mix together all of the ingredients in a large bowl until evenly coated. Spread the pecans evenly on a parchment lined sheet tray and place in the oven. Occasionally check and stir around a little. Approximately 20 minutes. Once fully toasted, set aside to cool until ready to use.
2. Remove the skin from the butternut squash. A good potato peeler works very well, but you can use a knife as well. Remove both ends from the butternut squash, cut in half lengthwise, and then remove seeds.
Cut the butter squash into approximately ¾” cubes, place into a medium sized pot, and then fill with cold water until the squash is at least submerged by 1” or more.
Place the pot over medium high heat until it comes to a boil, then reducing to a simmer.
3. Next divide the pasta dough roughly in half allowing one half to be slightly bigger.
Set rollers of pasta maker on widest setting. Feed rectangle, a short side first, through rollers. Fold rectangle in thirds, like a letter, and feed it, a short side first, through rollers. Turn dial to next (narrower) setting and feed dough through rollers without folding, a short side first. Continue to feed dough through without folding, making space between rollers narrower each time, until the second to narrowest setting is used. (Do not roll too thin or pasta will tear when filled.)
4. Continue to simmer the butternut squash until it starts to slightly soften. Immediately strain when finished until mostly dry while a larger sized sauté pan is heating over medium high heat with oil.
Once the oil in the sauté pan just starts to smoke carefully add the butternut squash, occasionally stirring, and adding more cooking oil if necessary. Continue just until fully cooked, and ideally the squash gets a little color.
5. Deglaze the butternut squash with the white wine, then add the brown sugar, stirring for a few minutes to caramelize, and then finishing with the butter, then cooking for a few more minutes. Remove and place on a sheet tray to cool until ready to use.
6. Next place the thicker rolled pasta sheet on a flat floured surface. Using a 4” cutting ring try to measure out how many raviolis you can cut out of the pasta. Press the ring in just slightly to make an indentation of the area (just for reference), and the then place 1oz of goat cheese in the center of the pre-marked locations. Try to fit as many as you can on the pasta sheet.
7. Once you have all of the cheese laid out on the pasta sheet, use the 1 beaten egg to brush around the locations of the cheese. This will seal the pasta together once the top sheet is laid on top of it.
Carefully lay the top pasta sheet over the prepared bottom pasta sheet. Start with one end to the other to prevent air pockets. Use your fingers to press the sheets together to insure a good seal.
Use a smaller cutting ring around 2.75-3”, but this time with the ring upside down (we aren’t cutting this time) to press the outer diameter of the cheese mixture down a little.
8. Cut the raviolis out of the pasta sheet with the large 4” cutting ring. You can discard the extra pasta or save to roll out another pasta. At this point you can freeze or cook fresh. Please note that cooking frozen will take longer.
9. To cook the ravioli have a pot of boiling water to drop them in, but at the same time have a sauté pan over medium heat with your butter and sage leaves ready off to the side. Drop the pasta in the water until they start to float. You will need to allow more cooking time after floating if cooking from a frozen state due to the size of the ravioli.
10. Add around 1tbs of butter per ravioli to cook to the sauté pan once the raviolis are cooked. Once the butter starts to bubble add the raviolis and sage leaves along with the desired amount of butternut squash to the sauté pan. Heat until hot and butter has browned.
11.Plate and finish with the spiced pecans on top.