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
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.