About 2 weeks ago I saw a bin of beautiful acorn squash at the market and knew they were destined for a spectacular dish in the near future, so I bought a couple. Everyday I would see them hanging out on my kitchen counter and I resisted using them until the perfect dish came to mind.
Today I had the desire to have pasta and wanted it to be flavorful and orgasmic (exact thoughts)! So I opened up my fridge and saw some goat cheese, wonton wrappers and fresh sage. Ravioli immediately came to mind and I knew that tonight was the night to enjoy those lovely acorn squash.
With a side of salad and some wine – hubby and I were in heaven…this meal had us feeling real good….
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Acorn Squash & Goat Cheese Ravioli with Sage Butter Sauce
2 small acorn squash, halved
olive oil
1 stick unsalted butter
1 shallot, minced
4 garlic cloves, minced
12 sage leaves, chopped
about 3 ounces goat cheese
3 tablespoons fresh parmigiano-reggiano, grated
1 pack wonton wrappers (40 sheets)
salt
pepper
1 tablespoon finely chopped fresh parsley (for garnish)
Optional: butternut squash seed oil*
Heat oven to 425. Halve acorn squash and and sprinkle with olive oil, salt and pepper. Place on lightly greased baking pan and roast for 30 – 45 minutes. Remove squash from oven and let cool.
In a saute pan, over medium heat, melt 2 tablespoon of the butter. Add the shallots and half the garlic and saute for 1 minute, then add half of the sage, season with salt and pepper, and cook until butter begins to turn brown. Turn off heat and set aside.
When squash is cool enough to handle, scoop out flesh and puree in food processor (or blender). Add the shallots and garlic mixture and salt and pepper to taste. Crumble up goat cheese and add to food processor and pulse until incorporated.
Have your wontons ready and a small bowl with water. On a lightly floured surface place wonton wrapper flat and add about 2 teaspoons of the squash filling to the center of the wonton. Using your finger, dip it into the water and rub it on the edges of the wonton. Fold the outer points together forming a triangle, press from the inside of the ravioli near the filling to the outside, this helps to remove any air bubbles. Repeat until all ravioli are filled.
Place the pasta (in batches) in a large pot of simmering salted water (not boiling water, this will break the ravioli). Pasta is done when they float to the top of the pot, this takes about 3 – 5 minutes. Using a slotted spoon, remove pasta and divide amongst 6 serving plates and spoon the butter sauce over the pasta.
Butter Sauce: In a large saute pan, melt the remaining butter. Add remaining sage and garlic, and a tablespoon of butternut squash seed oil* to the butter and season with salt and pepper, continue to cook until the butter starts to brown. Remove from the heat.
Sprinkle with freshly grated parmigiano-reggiano cheese and garnish with parsley. YUM!
*Butternut Squash Seed Oil – I discovered this stuff a few months back and have been in love…I have used it in salad dressings, sauteed greens and on roasted veggies. This has a strong nutty taste and a little goes a long way. I highly recommend this new product and will post more recipes that feature this oil :0)
This is perfect. I have been eyeing acorn squash and after seeing this recipe, I will be running out to get some to make for dinner tomorrow. Thank you
Tried this recipe on Sunday (leftovers Monday) and it was fantastic. I used fresh rosemary vs. the sage (b/c I had it on hand) and also put a little of the grated parmesan in the squash mixture while blending. I can’t tell you how good this was. Thank you so much and I will be following this blog from now on.
Thanks and very happy you enjoyed it ;0)