Oh um hi, I’m Tieghan and I’ve taken loving fall to a whole new level.
No Seriously, I think I have an issue. I just realized that all of my recipe ideas for the next two months are SO fall-like that you guys might actually start to get annoyed with me. AND I have so many recipes I want to share with you that I wish I could post like two times a day. I mean, I would if I could, but I’m already a crazy person as it is, so adding more posts to my schedule really isn’t too realistic.
Everything I have in mind for upcoming posts is either squash, pumpkin, apples, figs, pomegranate, brussels sprouts, stews, soups, PASTA 🙂 sweet potatoes….and well chocolate…of course.
Everything is roasted, braised, charred, fried or mashed.
It’s amazing. I love fall! Ahh, wait… it snowed this weekend…wait, what? I thought it was only October…no snow…please!
Ok, so it only snowed on the mountain tops, but really I am not ready for that. I want my orange/yellow leaves to stay on the trees!!
Not talking about snow though, talking about butternut squash and goat cheese ravioli!
Oh but wait, I feel like I need to tell you a little about my weekend first. It was spent mostly trying to get work done while Asher and her friends ran around my small little house. Then I freaked when I walked into the pantry and saw all three of them on the very top shelf playing. OMG. Like what?!? I mean, it may be ok if it had just been Asher up there, but I was like responsible for two little girls and what if they fell?!?
FYI, little girls need to be watched like hawks. Apparently they do things like crawl up on top shelves of pantries and play tea party…and then they destroy the rest of your house leaving it looking worse than after a full day of cooking. Basically what I’m trying to say is that little girls are terrors.
OK and I am so not having kids for quite some time (obviously – think I need the guy first!). Personally, I like my quietness…my cleanliness…and my sanity. Just sayin.
And that was my weekend in a nutshell. I also finally got Asher to watch Harry Potter. So far we’ve only gotten through the Sorcerer’s Stone since she needed to watch it twice to fully understand. Ahhh!! She’s gonna be a Harry Potter obsessed little girl soon though. So pumped!!
OH, OH! She was even is using a chopstick as a wand. I could not be more proud. Happy, proud sister. 🙂
Soo this ravioli! I am equally excited about this ravioli as I am about my little Harry Potter situation.
This is my favorite ravioli. I make a version of it every year, but this year’s version is stealing the show. The goat cheese mixed with the roasted butternut squash and all stuffed into a pocket of homemade pasta dough is pure heaven. The torn sourdough oregano bread crumbs are like the icing on the cake, and of course, the browned butter just seals the deal. It’s the ultimate cozy autumn night meal.
Perfect to serve for company, make in advance and freeze, or simply to eat all by yourself!
I also paired the ravioli with fresh figs because I’m slightly obsessed. Figs are my favorite this year. Ok and so is that drunken goat cheese that I just discovered my regular grocery store sells too. YES. <–Dreams coming true. Now if only I could find good fresh figs more easily. Ugh.
The fun part though!?!?
Before he left for school, my brother and I made you all a kind of LONG, but pretty fun, and hopefully informative video on just how to make these ravioli. It’s nowhere near a perfect video, but slowly and surely we are learning!! I actually have a handful of videos coming up this month, so be on the lookout for them, and please, please, please let me know your thoughts in the comments!
Beware though, it is long (sorry)…but please try to give it a shot…it’s fun! 🙂
Butternut Squash and Goat Cheese Ravioli with Browned Butter + Oregano Bread Crumbs.
Butternut Squash Ravioli
- 1 medium butternut squash peeled, seeded + cubed (about 4 cups)
- 1 tablespoon olive
- salt + pepper to taste
- 5 ounces drunken goat cheese or fresh goat cheese crumbled*
- 2 ounces gorgonzola cheese crumbled*
- 1/2 cup freshly grated parmesan
- 1 egg
- 1/4 teaspoon nutmeg
- 1 pound fresh pasta dough
- 12-16 fresh figs sliced
Browned Butter Oregano Bread Crumbs
- 3 cups day old sourdough bread finely torn or pulsed to chunky crumbs in a food processor
- 2 tablespoons olive oil
- 1 tablespoon fresh chopped oregano
- salt + pepper toast
- 6 tablespoons unsalted butter
- 1/2 cup fresh oregano
- 2 ounces prosciutto finely diced
Preheat oven to 400 degrees F.
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 tender. Allow to cool for 15 minutes or so.
Transfer the squash to a food processor and add the goat cheese, parmesan cheese, egg and nutmeg. Puree until smooth. Taste and season with salt and pepper.
Roll your pasta dough into lasagna sheets. I like to roll my pasta to the 5th setting, but all pasta machines vary. Heavily flour your ravioli mold or counter. Seriously, do not be afraid of the flour. Flour is your friend and without it your ravioli will stick to the mold (or your counter)!
Lay one sheet of pasta on the mold, making sure the entire mold is covered. Now, if you have one, grab an egg and fit it into each well. This helps form a space for the filling to go. Remove the egg, now take a tablespoon of the butternut squash filling and place it into each well. Spritz the pasta sheet with a little water or use your fingers and dab some water along all of the ravioli edges. Lay the second sheet on top and run a rolling pin over to seal. Turn the mold over to release the ravioli. They will not be fully separated. Use a pizza cutter or sharp knife to cut them fully apart. Lay the ravioli on a parchment lined baking sheet and continue making ravioli until you've used all the cheese filling. Make sure to cover the ravioli with a damp towel as you work. At this point you can freeze the ravioli for later if desired, or continue on with the recipe.
Browned Butter Oregano Bread Crumbs
Heat a large skillet over medium heat and add the olive oil. Once hot, add the bread crumbs, oregano, salt + pepper and cook, stirring for 4-5 minutes or until toasted and golden. Remove the bread crumbs from the pan to a plate.
Bring a large pot of salted water to a boil.
Place the butter, remaining 1/2 cup oregano leaves and prosciutto in the skillet and cook over medium heat until the butter is browned and the prosciutto crisp. Remove from the heat.
Boil the ravioli for 1-2 minutes or until they float. Carefully remove the ravioli from the water and gently stir the ravioli into the butter sauce. Divide the ravioli among plates and top with the breadcrumbs and figs. Serve immediately with goat cheese. Enjoy!
*If you do not like goat or gorgonzola cheese, you may use 7 ounces of your favorite cheese. Brie, cheddar, mozzarella and gouda would all be great! **If you do not have a ravioli mold, just make free formed ravioli like shown here.
Aren’t these pretty? Like perfect little pillows of cheesy, butternut squash goodness. YUM.