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


  1. Preheat the oven to 375.
  2. 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.
  3. Over medium heat, saute the ravioli shallots in olive oil until golden brown and caramelized.
  4. Place all of the ravioli ingredients including shallots, in to the bowl of a food processor except the egg.
  5. Pulse until ingredients are well combined. Check for seasoning and adjust to taste and add the egg and pulse until just combined.
  6. In a large 8+ quart pot, bring salted water to a boil.
  7. Assemble the ravioli laying the sheets out, using approximately one tablespoon of butternut squash filling per ravioli with at least one inch between raviolis.
  8. Using water, seal the edges firmly before cutting.
  9. Drop the ravioli a few at a time in to the salted boiling until they float, approximately 2 minutes.
  10. 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.
  11. Add the balsamic vinegar and whisk to deglaze the pan.
  12. Check the seasoning and adjust to taste.
  13. Add the second tablespoon of olive oil and whisk to combine.
  14. Once the ravioli are cooked, gently toss with the pan sauce and serve immediately.

Adapted from the Veronica Foods Blog.