Gorgonzola Butternut Squash Ravioli
- 2 pounds fresh pasta dough, rolled into sheets
- 3 pounds butternut squash
- 1 tablespoon olive oil
- salt and pepper
- 1/2 tablespoon butter
- 1 egg
- 8 ounces gorgonzola cheese, crumbled
- 1/2 cup mozzarella cheese, shredded and packed
- 1/2 cup parmesan cheese, shredded and packed
- salt and pepper
- Sauce:
- 1 stick butter
- 8 sage leaves, chopped
- 1/2 teaspoons nutmeg
- Preheat oven to 400 degrees.
- Peel the squash and cut into cubes and placing them on a baking sheet. Coat them with olive oil, salt & pepper. Roast the squash at 400 degrees for 45 minutes until it is tender.
- Allow to cool for 15 minutes or so.
- Transfer squash to a food processor add the egg, gorgonzola cheese, mozzarella cheese and parmesan cheese. Puree until smooth.
- Taste and season with salt and pepper.
- Lightly flour your ravioli mold or counter.
- Lay one sheet of pasta on the mold, making sure the entire mold is covered. Take a tablespoon of filling and place into each well. Spritz the pasta sheet with a little water. Lay the second sheet on top and run a rolling pin over to seal. Turn the mold over and release the ravioli. They will not be separated. Use a fluted pastry wheel to cut apart. Lay the ravioli on a floured baking pan and continue making ravioli until you've used all the pasta sheets. Make sure to cover the raviolis as you work.
- Heat a large pot of water for the ravioli.
- For the sauce, melt the butter in a sauce pan. Add sage leaves and nutmeg. Cook on medium-low for 2-3 minutes, just until the butter starts to brown. Remove from the heat and set aside.
- Cook the ravioli in the boiling water for 2 minutes, until it is floating. Remove from water and add directly to butter sauce.
- Serve with freshly grated parmesan cheese
pasta, butternut squash, olive oil, salt, butter, egg, gorgonzola cheese, mozzarella cheese, parmesan cheese, salt, butter, sage, nutmeg
Taken from www.epicurious.com/recipes/member/views/gorgonzola-butternut-squash-ravioli-51556041 (may not work)