Oh Monday, you are not so bad after all.
And remember how I said I was hoarding butternut squash? Well I decided to use it up! And this is the BEST way possible. Really, the best way possible.
This has got to be the best Ravioli! Honesty it is so good, better than you would get from the freezer aisle and better than you would get from a restaurant. The filling is just so flavorful due the bright orange butternut squash and fancy gorgonzola cheese. Just so delicious, words and pictures do not do this meal justice.
The weirdest thing happened while I was taking pictures, Asher decided she wanted to try one! Ah what? You want one of these? I did not argue and gave her a big old bite……. mmmm these are good! Tiegy can I have some more? I could not take my pictures fast enough, her paws were just too quick!
Remember she is 4 and eats turkey sandwiches, plain pasta, grapes, apples, and bread.
Just look at that beautiful filling! OMG so good.
Gorgonzola Butternut Squash Ravioli
- 2 pounds fresh pasta dough rolled into sheets
- 3 pounds Butternut Squash
- 1 tablespoon Olive oil
- salt + 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 +pepper
- 1 stick butter
- 8 leaves Sage 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
Monday night just got a whole lot better.