Saturday, February 5, 2011

Butternut Squash and Goat Cheese Ravioli

I've encountered versions of this recipe at many restaurants, most recently at Feast in Wicker Park, Chicago. Feast serves this in a sage brown butter sauce, but I prefer sage and olive oil. This is a great dinner party recipe!

Butternut Squash and Goat Cheese Ravioli
Serves 2

10 medium ravioli
1/2 cup diced butternut squash
1/4 cup diced onions
1/4 cup goat cheese, crumbled
2 tablespoons sage, dried or fresh
2 tablespoons olive oil
Cracked black pepper

1. Roast butternut squash at 400 degrees, about 30 minutes.
2. Cook ravioli according to package directions.
3. Heat 1 tablespoon olive oil over low heat. Add onions and cook until translucent. Add sage and pepper and cook a few minutes more.
4. Mix ravioli, sage mixture, and remaining olive oil together. Add goat cheese and stir just to combine. Serve.

1 comment:

  1. looks lovely and i was planning to make ravioli tonight - i have the last baby butternut squash from our garden.


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