halfbakedharvest3.9
Gorgonzola Butternut Squash Ravioli
This ravioli is just so flavorful due the bright orange butternut squash and fancy gorgonzola cheese.
👥 60 Servings⏱️ Prep & Cook: 2h 3m⏳ Prep: 2h🔥 Cook: 3 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●food processor
- ●pan
- ●pot
📝 Preparation Steps
1
Preheat oven to 400 degrees.
2
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.
Olive oil1 tablespoon
3
Allow to cool for ⏱️ 15 minutes or so.
4
Transfer squash to a food processor add the egg, gorgonzola cheese, mozzarella cheese and parmesan cheese. Puree until smooth.
Egg1Gorgonzola Cheese (crumbled)8 ounces
5
Taste and season with salt and pepper.
6
Lightly flour your ravioli mold or counter.
7
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.*
8
Heat a large pot of water for the ravioli.
9
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.
10
Cook the ravioli in the boiling water for ⏱️ 2 minutes, until it is floating. Remove from water and add directly to butter sauce.
11
Serve with freshly grated parmesan cheese
Nutrition Facts
calories
77 kcal
fat Content
5 g
serving Size
1 serving
sodium Content
146 mg
protein Content
2 g
cholesterol Content
7 mg
carbohydrate Content
10 g
saturated Fat Content
2 g
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