Butternut Squash and Goat Cheese Ravioli

Yesterday, I basically have the worst moment a blogger can have.

Who am I kidding, this is not just a blogger specific fear. This is a fear that anyone who uses their laptop or cell phone on a very regular basis has.

Oh yes. Shattered screen.

I mean my computer is no spring chicken, but of all the ways I thought it was going this one was definitely on the bottom of the list.

But the unthinkable happened. And the worst part is that I’m not even sure how. I used my computer Friday night and Sunday morning I opened it up to shattered dreams. Yes, dreams. I had a great dream of doing my taxes on Sunday.

Sorry Internal Revenue Service, you will have to wait a few more days.

Side note, I have no idea why I never named my computer. I name everything else? I guess there was never a name that felt right.

Thank goodness that we have multiple people in my household as addicted to their computers as I am. There are many devises in my household that will do the trick.

Do not fear foodies, the cooking and blogging will continue! And after some good news from the Mac guys, so will my computer that has no name.

Since this little tale was such a downer, here is a recipe that is a total recipe.

You can’t not smile while eating these raviolis. They are absolute showstoppers.

You will need…

2 lb butternut squash, halved lengthwise and seeded

1 tablespoons unsalted butter

1 medium onion, chopped

1 tablespoon fresh sage, finely chopped

2 garlic cloves, minced

3 ounces goat cheese

Pasta dough, rolled thin or 60 won ton wrappers

Salt and pepper to taste

Flour for dusting

Start by preheating your oven to 425 degrees F.

Lightly grease a rimmed baking sheet.

Season the flesh of the squash with salt and pepper and place it flesh side down on the sheet.

Roast for 30 minutes, until the flesh is very soft.

Allow the squash to cool till you can handle it and then scoop the flesh out into the bowl of a food processor.

Then in a medium saucepan, heat the butter over medium heat. When the butter is melted, add in the onions and season with salt and pepper.

Cook until the onions are translucent. About 5 minutes.

Add in the garlic and sage and cook for an additional minute. Until the garlic is very fragrant.

Remove the onions from the heat and allow them to cool slightly.

Add them into the food processor with the squash and add in the goat cheese.

Blend until the mixture is smooth.

Lay out your pasta or wanton wrappers and set a large pot of salted water to boil.

Place 1 tablespoon of filling in the center of the wrapper on the past sheet. Make sure to spread them out 2 inches apart if you are using fresh dough.

Lightly brush the area around the filling with water and place the top onto the ravioli. Seal it with your fingers.

If you are using homemade dough, you can use ravioli cutters or a knife to cut the ravioli.

Make sure to flour them well so they do not stick together.

When the water is boiling, add in the ravioli and cook for 4 to 5 minutes. Just until they are floating on the surface.

Place them on a large platter and serve with brown butter sauce and Parmesan cheese.

 

Love and Beer Floats

Angela

Butternut Squash and Goat Cheese Ravioli

2 lb butternut squash, halved lengthwise and seeded

1 tablespoons unsalted butter

1 medium onion, chopped

1 tablespoon fresh sage, finely chopped

2 garlic cloves, minced

3 ounces goat cheese

Pasta dough, rolled thin or 60 won ton wrappers

Salt and pepper to taste

Flour for dusting

Start by preheating your oven to 425 degrees F.

Lightly grease a rimmed baking sheet.

Season the flesh of the squash with salt and pepper and place it flesh side down on the sheet.

Roast for 30 minutes, until the flesh is very soft.

Allow the squash to cool till you can handle it and then scoop the flesh out into the bowl of a food processor.

Then in a medium saucepan, heat the butter over medium heat. When the butter is melted, add in the onions and season with salt and pepper.

Cook until the onions are translucent. About 5 minutes.

Add in the garlic and sage and cook for an additional minute. Until the garlic is very fragrant.

Remove the onions from the heat and allow them to cool slightly.

Add them into the food processor with the squash and add in the goat cheese.

Blend until the mixture is smooth.

Lay out your pasta or wanton wrappers and set a large pot of salted water to boil.

Place 1 tablespoon of filling in the center of the wrapper on the past sheet. Make sure to spread them out 2 inches apart if you are using fresh dough.

Lightly brush the area around the filling with water and place the top onto the ravioli. Seal it with your fingers.

If you are using homemade dough, you can use ravioli cutters or a knife to cut the ravioli.

Make sure to flour them well so they do not stick together.

When the water is boiling, add in the ravioli and cook for 4 to 5 minutes. Just until they are floating on the surface.

Place them on a large platter and serve with browned butter sauce and parmesan cheese.