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    You are in: Home / Recipes / Butternut Squash, Sage & Goat Cheese Ravioli With Hazelnut S Recipe
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    Butternut Squash, Sage & Goat Cheese Ravioli With Hazelnut S

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    50 mins

    20 mins

    Mell13's Note:

    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.

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    Ingredients:

    Serves: 4

    Yield:

    raviolis

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425°F and lightly grease a baking sheet.
    2. 2
      MAKE FILLING:.
    3. 3
      Roast squash, flesh down, in center of oven for 30 mins (or til tender). Scoop & mash flesh when cool.
    4. 4
      Place onion, sage, butter, salt & pepper in skillet. Cook 5 mins til onion is golden. Add garlic, cook 1 minute.
    5. 5
      Combine onion mixture, squash and goat cheese.
    6. 6
      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.
    7. 7
      MAKE SAUCE:.
    8. 8
      Cook butter & hazelnuts over medium heat until butter browns, about 3 minutes Remove from heat, season with salt & pepper, and keep warm.
    9. 9
      COOK RAVIOLI:.
    10. 10
      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).

    Ratings & Reviews:

    • on October 21, 2011

      55

      Update: I finally got the courage to make just the ravioli myself If anyone every makes you fresh ravioli....get down on your knees and kiss their feet! This is time consuming and fussy!!! I could have made a second batch of dough with just the leftovers, so beware of the amount (you might want to cut the recipe in half). I cooked one...just to see how long I needed to cook the ravioli and to satisfy my curiosity (will they stay sealed and...of course, the taste) With no sauce added...I was truly impressed with myself. I used the pasta dough recipe found in Cooks Illustrated (2 cups flour, 3 large eggs) My only caution would be: don't roll your dough out too thin; number 4 on the pasta machine is sufficient...cook the ravioli at a simmer for about 4 - 5 minutes...once you have made a ravioli, flour your hands lightly and place it on a tray, then cover it with a tea towel. I froze my ravioli...with the thought of using it within a couple of days. Time consuming...but well worth the effort! 09-12: My girlfriend made these up as part of a 5 course Italian dinner. Instead of the wonton wrappers, she used fresh pasta. These were "out of this world" phenomenal.... and I am not a butternut squash fan at all! They were sublime! I would definately recommend this recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 25, 2008

      55

      I only made the ravioli and used a different sauce (a balsamic brown butter sauce with pine nuts). The ravioli were awesome! I had leftover filling so I used it as a bed for sauteed balsamic chicken and portabella mushrooms. Definitely a keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Butternut Squash, Sage & Goat Cheese Ravioli With Hazelnut S

    Serving Size: 1 (440 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 841.5
     
    Calories from Fat 370
    44%
    Total Fat 41.1 g
    63%
    Saturated Fat 21.6 g
    108%
    Cholesterol 96.2 mg
    32%
    Sodium 1034.4 mg
    43%
    Total Carbohydrate 101.4 g
    33%
    Dietary Fiber 8.3 g
    33%
    Sugars 7.2 g
    28%
    Protein 20.9 g
    41%

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