Butternut Squash and Goat Cheese Ravioli - Tonua (Brown) Carano

I was craving butternut squash ravioli one day and decided I would give it a shot. I borrowed (and modified) some ideas from different butternut squash soup recipes, and this is what I came up with. It was delicious!

Requires: Pasta rolling machine
Ingredient Prep Time: 15 minutes
Pasta Prep Time: 30 minutes
Cooking Time: Filling, 30-40 minutes; Ravioli, 10 minutes

Serves: 6

Ingredients:

• 1 butternut squash, peeled and cubed
• 1/2 vidalia onion, chopped
• 4 Tbsp butter
• 1 cup chicken stock
• 8 oz. goat cheese, plain
• 4 cups flour
• 4 large eggs, beaten

 Directions:

To prepare the pasta filling, saute onion in butter until tender. Add squash and chicken stock, bring to boil, lower heat to med. high and cook until the squash is soft and the chicken stock has been absorbed. Remove from heat and puree. Let cool. When the mixture has cooled, add goat cheese and blend well.

To prepare the pasta, slowly add eggs to flour until thoroughly blended. Kneed the dough. The dough should hold together, but not stick to your hands. If pasta dough is too dry (crumbly), spray lightly with lukewarm water and continue kneeding. If pasta dough is too moist (sticky), sprinkle with flour and continue kneeding.

Roll the pasta using a pasta rolling machine. Pasta should be rolled thin, but not too thinnest level. The ravioli pockets will expand (puff up) while cooking and you do not want them to burst open.

If you have a ravioli tray, lay a sheet of pasta over the tray. If you do not, lay the pasta on a lightly floured board. Scoop the ravioli into the pockets of the tray, or in evenly spaced increments approximately 2 1/2 to 3 inches apart. Usually 1 rounded teaspoon will provide enough filling. Do not overfill the pockets or the ravioli will burst open during cooking.

After you have filled all the pockets, lay a 2nd pasta sheet over the filled pasta. If your first pasta sheet has dried, lightly brush the surface of the pasta between the pockets with lukewarm water to dampen the pasta. If you are using a ravioli tray, run a rolling pin over the surface to press the edges of the pasta together and simultaneously cut the raviolis apart. If you are creating your ravioli on a flat surface, press the pasta together around each ravioli pocket, then cut them apart using a sharp knife.

This recipe will make approximately 60 raviolis. Top it with your favorite sauce. Cream or butter based sauces tend to go better than a straight tomato sauce.

Nutritional Info:

Serving Size: 10 raviolis (approx. 1 cup)

Calories	512
Calories from Fat	144
Total Fat	16g	25% DV
Saturated Fat	10g	52% DV
Trans Fat
Cholesterol	37mg	12% DV
Sodium	388mg	16% DV
Total Carbohydrate	72g	24% DV
Dietary Fiber	3g	14% DV
Sugars	3g
Protein	19g