Butternut Squash and Goat Cheese Ravioli
By lynn
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Ingredients
- 1 batch basic egg pasta
- 1 small butternut squash
- 1 head garlic
- 2 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- 1/2 cup crumbled goats cheese
- 1 tbsp chopped sage
- salt and pepper to taste
- cream cheese
- beaten egg
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Preheat your oven to 375 degrees.
Cut your butternut squash in half lengthwise and scoop out all the seeds. Place the two halves flesh side up on a baking sheet. Grab your head of garlic and cut that in half and place it cut side up on the baking sheet as well. Drizzle the butternut squash and the garlic with olive oil and season generously with salt and pepper. for 45 minutes or until soft and cooked through.
Step 2
Now while the mixture is still warm, season with salt and pepper then add the Parmesan cheese, goat cheese and sage, and mix well to combine. The cheese should totally melt in but if it doesn’t just microwave it for 30 seconds or so until it’s totally melted and smooth. Allow to cool completely.
Step 3
If noodles are dry place in fry pan with warm water for a few minutes, stuff with filling, coat outside with egg, square around filling and press edges closed. Place in water again and cook for a few minutes
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