Sure the cold weather brings fewer local fruits and vegetables, but have no fear, there's one versatile fruit (yes, it's a fruit) that you can count on in any season. I'm talking about the formidable squash, specifically the Butternut Squash that keeps us nourished with Vitamins A & C throughout the Fall and Winter months.
This recipe for Butternut Squash Chevre Ravioli in Sage Butter falls into the category of elegant comfort food. You could include this dish in a dinner party menu or serve 'em up for a weeknight family dinner. The goat cheese and browned sage butter add nuance to your more standard squash ravioli and the result is remarkably delicious.
These little pasta pockets look complicated but they are actually quite simple to construct if you follow my step-by-step video with added tips and tricks.
Butternut squash chevre ravioli in sage butter
3 C. cubes butternut squash
2 Tbs. Better than Bouillon chicken base
4 C. water
¼ tsp. nutmeg
¼ tsp. cinnamon
1 tsp. ground sage
2 cubes frozen garlic
3 ounces goat cheese
40 wonton wrappers
1/2 C. unsalted butter
3 fresh sage leaves
½ C. grated Parmesan cheese
Boil butternut squash in bouillon and water until soft, about 30 minutes or until a fork can easily be inserted into the squash. Mash with a masher or ricer and add goat cheese, garlic, nutmeg, cinnamon and sage. Season with salt and pepper to taste.
Boil a large pot of salted water with 2 Tbs. of olive oil.
Lay 10 wonton wrappers on parchment paper. Add a small spoonful of the mixture to the center of the wonton wrapper. Brush the edges of the wonton wrapper and lay another wonton atop and press edges to close. Continue filling wontons until mixture is used up.
Melt unsalted butter in a large nonstick pan on low heat. Add sage leaves. Drop ravioli into boiling water and boil for 1 minute or until ravioli floats to the surface. Drop ravioli into melted butter. Continue boiling in small batches and sautéing in butter. Garnish with Parmesan cheese before serving.