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Oh Monday, you are not so bad after all.
Remember how I said rice was a staple in our house? Yeah, well so is pasta. Pasta with butter. Preferably homemade using my favorite pasta dough recipe.
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
Ingredients
- 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
- Sauce:
- 1 stick butter
- 8 leaves Sage, chopped
- 1/2 teaspoons Nutmeg
Instructions
- 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
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Monday night just got a whole lot better.
Hi Tieghan. I would like to make this recipe. Could you you please tell me what shredded and packed means .
Kind Regards. Dennis
HI! I just mean shredded cheese packed into a 1/2 cup measure. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
Thank you . Merry Chrismas.
Merry Christmas!
This posting has got water in the mouth
Lol! So glad you like this!
Such a very nice and helpful post. Thanks for sharing information. Good day.!
Thank you!
Great recipe. Easy to make. I found that the raviolis release from the mold very easily if you lightly flour the the first sheet of pasta on the side that is against the metal mold.
Awesome! I am glad you liked these, thanks Doyle!
What an excellent dish! Much obliged to you for sharing it at All my Bloggy Friends and i will try.
thank you!
Awesome dish, Tieghan you are great. 🙂
Awh, thank you so much!
These are one of my favorite things to order when I’m out, but I’ve never tried making them. Your recipe sounds yummy! I grew up eating my father’s Genoese spinach, sausage and cheese ravioli. Also delicious.
You have to homemake them. They are honestly the best!!
Hey Tieghan it’s the canadian! I think I might try cooking these tonight how easy would you say they are? I’m a very inexperienced cook as you may remember!
Yeah, you can totally do it…. I think! No seriously you can, but it does take some time. good luck!
Found you on tasty fork! This recipe is so pretty, but too much work for me. Maybe one day I’ll tackle homemade pasta!
Really, you have to give it a try! It is worth the work and honestly it is not that bad!
I gotta bookmark this web site it seems invaluable very useful.
Wow! This ravioli looks amazing! I wish I could reach out and grab a plate right now! I am featuring these tonight at the Back For Seconds Social! Congrats and thanks for linking up!
Thanks for featuring me!
This looks fantastic! Thanks so much for linking this to our Weekend Potluck. I will be trying this for sure, pinning as we speak! Have a great weekend!
Thanks for pinnin! Let me know what you think! This is one of my parents favorites that I make!
You’re being featured as a favorite tomorrow. Please come grab a button and share at this week’s party! Lisa/Fresh Eggs Daily http://www.fresh-eggs-daily.com
Thanks so much for featuring me! And thanks for hosting a great party!
I have so wanted to try this. I just love butternut squash! I would love if you stop by to add this to our Pin It Party!
I will! Thanks for the invite!
So glad you shared on Thursdays Treasures. I will be featuring your ravioli this Thursday.
Thanks so much for featuring my raviolis!