Butternut Squash Sage And Goat Cheese Ravioli With Hazelnut Brown Butter Sauce Best Recipes

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BUTTERNUT SQUASH, SAGE, AND GOAT CHEESE RAVIOLI WITH HAZELNUT BROWN-BUTTER SAUCE

2004-08-20



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

Categories     Pasta     Appetizer     Roast     Goat Cheese     Butternut Squash     Winter     Sage     Hazelnut     Boil     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 30 ravioli, serving 6 generously

Number Of Ingredients 10

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)
  • 60 won ton wrappers, thawed if frozen
  • 1 stick (1/2 cup) unsalted butter
  • 1/3 cup hazelnuts,toasted lightly and skinned and chopped coarse

Steps:

  • Preheat oven to 425°F. and lightly grease a baking sheet.
  • Make filling:
  • Put squash halves, flesh sides down, an baking sheet and roast in middle of oven 30 minutes, or until flesh is very tender. When squash is cool enough to handle, scoop out 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 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.
  • Cool onion mixture slightly and add to squash. Add goat cheese and stir to combine well.
  • In a 6-quart kettle bring 5 quarts salted water to a gentle boil for ravioli.
  • 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 with hazelnuts over moderate heat until butter begins to brown, about 3 minutes, and immediately remove from heat (nuts will continue to cook). Season hazelnut butter with salt and pepper and keep warm, covered.
  • Cook ravioli in 3 batches in gently boiling eater 6 minutes, or until they rise to surface and are tender (do not let water boil vigorously once ravioli have been added). Carefully transfer ravioli as cooked with a slotted spoon to a large shallow baking pan and add enough cooking water to reach 1/2 inch up side of pan. Keep ravioli warm, covered.
  • Transfer ravioli with a slotted spoon ) letting excess cooking liquid drip off) to 6 plates and top with hazelnut brown-butter sauce.

BUTTERNUT SQUASH RAVIOLI WITH HAZELNUT SAUCE

2022-10-25



Butternut Squash Ravioli With Hazelnut Sauce image

Another recipe in search of duplicating the deliciuos ravioli from Rising Moon. This recipe came from "Where the world's recipes are" website. Haven't made it yet, but plan to soon.

Provided by DogAndCatDoc

Categories     Fruit

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients:

  • 1 -2 lb winter squash, such as butternut or Hubbard
  • 3/4 cup fresh breadcrumb
  • 2 tablespoons parmesan cheese, grated
  • 1/4 cup parmesan cheese, grated
  • 2 teaspoons honey
  • 1/2 teaspoon fresh thyme, chopped
  • 1/2 teaspoon fresh rosemary, chopped
  • 1/2 teaspoon fresh sage, chopped
  • 1 teaspoon orange zest
  • salt & freshly ground black pepper
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon walnut oil or 1 teaspoon hazelnut oil
  • 1/3 cup hazelnuts or 1/3 cup walnuts, chopped
  • 6 tablespoons unsalted butter
  • 1 pinch nutmeg, freshly-grated
  • 2 sheets ravioli egg pasta or 2 sheets wonton wrappers

Steps:

  • Preheat oven to 350°F Lightly oil a baking sheet.
  • Cut the squash in half through the stem and lay the halves cut side down on the oiled baking sheet.
  • Bake 50-60 minutes, until easily pierced with a knife.
  • Remove from oven and set aside to cool. Scoop out seeds and fibers and discard, then spoon the flesh into a mixing bowl. Mash squash with a potato-masher until smooth, then add breadcrumbs, 2 tablespoons Parmesan, honey, thyme, rosemary, chopped sage, and orange zest.
  • Mix thoroughly and season with salt and pepper.
  • Warm the olive oil and nut oil over medium heat in a small frying pan and add hazelnuts or walnuts.
  • Cook, stirring often, about 3 minutes, or until nuts are golden.
  • Transfer nuts to a plate and set aside.
  • Melt butter in a medium saucepan until it turns brown and begins to smoke, 3-4 minutes.
  • Remove immediately from heat, add nutmeg, and set aside.
  • Place a pasta sheet on a lightly floured work surface.
  • Spoon mounds of filling on the sheet about 1 1/2 inches apart (the number of mounds you make will depend on the size of the pasta sheets you use).
  • Lightly mist the mounds with a spray mister filled with water, then place a second pasta sheet over the first, covering the filling mounds, and pressing firmly around the edges and between the mounds to seal.
  • Using a fluted cutting wheel or knife, cut between the rows of ravioli.
  • Repeat with remaining sheets of pasta and filling.
  • Bring a large pot of salted water to a boil.
  • Add ravioli and cook until tender, 2-3 minutes.
  • To serve, reheat the browned butter. Drain ravioli and place in warmed serving bowl.
  • Toss with butter, sprinkle with hazelnuts and 1/4 cup Parmesan.
  • Serve immediately.

BUTTERNUT SQUASH, SAGE & GOAT CHEESE RAVIOLI WITH HAZELNUT S

2022-10-25



Butternut Squash, Sage & Goat Cheese Ravioli With Hazelnut S image

Tried a goat cheese & hazelnut ravioli at a restaurant and fell in love. This was the closest recipe I could find...sounded good too! Have not tried yet but will post results when I do.

Provided by Mell13

Categories     < 4 Hours

Time 1h10m

Yield 30 raviolis, 4 serving(s)

Number Of Ingredients 9

Ingredients:

  • 2 lbs butternut squash, seeded and halved
  • 1 medium onion, chopped
  • 1 1/2 teaspoons ground sage
  • 1 tablespoon butter
  • 1 minced garlic clove
  • 3 ounces goat cheese, aged and grated
  • 60 wonton wrappers, thawed
  • 1/2 cup butter
  • 1/3 cup hazelnuts, skinned toasted and chopped coarse

Steps:

  • Preheat oven to 425°F and lightly grease a baking sheet.
  • MAKE FILLING:.
  • Roast squash, flesh down, in center of oven for 30 mins (or til tender). Scoop & mash flesh when cool.
  • Place onion, sage, butter, salt & pepper in skillet. Cook 5 mins til onion is golden. Add garlic, cook 1 minute.
  • Combine onion mixture, squash and goat cheese.
  • Fill wonton wrapper with 1 tablespoons filling (flour surface under to prevent sticking). Wet edges and top with second wrapper. Press down around filling to seal and remove air. Place on towel to dry slightly, turning. Fill the rest of wontons the same way.
  • MAKE SAUCE:.
  • Cook butter & hazelnuts over medium heat until butter browns, about 3 minutes Remove from heat, season with salt & pepper, and keep warm.
  • COOK RAVIOLI:.
  • Gently boil 5 qts salted water in 6qt pot. Cook in 3 batches, about 6 mins each (will rise to surface). Transfer to shallow pan with some cooking water to keep raviolis warm. When all cooked, plate and top with sauce. (may also steam).

Nutrition Facts : Calories 841.5, Fat 41.2, SaturatedFat 21.7, Cholesterol 96.3, Sodium 1034.4, Carbohydrate 101.5, Fiber 8.4, Sugar 7.2, Protein 21

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