Ingredients:
For The Roasted Butternut Squash
- 1 small butternut squash cut in half lengthwise
- 1 tablespoon Ultra Premium Extra Virgin Olive Oil
For the Roasted Butternut Squash & Goat Cheese Ravioli
- 1 1/2 cups peeled, roasted butternut squash, cooled
- 2 medium shallots, finely sliced
- 1 tablespoon Ultra Premium Extra Virgin Olive Oil
- 8 oz. chevre goat cheese
- 4 oz. Brie Cheese, rind removed
- 1 large egg
- Sea salt & fresh ground pepper to taste
- 5-6 fresh pasta sheets
For the Pan Sauce of Balsamic, Rosemary & Shallots Caramelized in Extra Virgin Olive Oil
- 2 medium shallots, sliced thinly
- 1 – 2″ sprig fresh rosemary, leaves finely chopped, stem discarded
- 1 +1 tablespoon reserved Ultra Premium Extra Virgin Olive Oil
- 2 tablespoons traditional style balsamic vinegar
- Sea salt and fresh ground pepper to taste
- 1/4 cup shaved Pecorino Romano
Directions:
- Preheat the oven to 375.
- On a parchment paper lined baking sheet, roast the butternut squash, cut side down, for 35-40 minutes until slightly golden brown around the edges and tender when poked with a knife at the thickest part.
- Over medium heat, saute the ravioli shallots in olive oil until golden brown and caramelized.
- Place all of the ravioli ingredients including shallots, in to the bowl of a food processor except the egg.
- Pulse until ingredients are well combined. Check for seasoning and adjust to taste and add the egg and pulse until just combined.
- In a large 8+ quart pot, bring salted water to a boil.
- Assemble the ravioli laying the sheets out, using approximately one tablespoon of butternut squash filling per ravioli with at least one inch between raviolis.
- Using water, seal the edges firmly before cutting.
- Drop the ravioli a few at a time in to the salted boiling until they float, approximately 2 minutes.
- Over medium heat, season and saute the sauce shallots and rosemary in one tablespoon of olive oil until golden brown, fragrant and caramelized, about five minutes.
- Add the balsamic vinegar and whisk to deglaze the pan.
- Check the seasoning and adjust to taste.
- Add the second tablespoon of olive oil and whisk to combine.
- Once the ravioli are cooked, gently toss with the pan sauce and serve immediately.
Adapted from the Veronica Foods Blog.