Butternut Squash, Walnut, and Blue Cheese Ravioli | culture: the word on cheese
Fall flavors of sage and butternut squash come together in blue cheese ravioli punctuated with toothsome walnuts and coated in toasted brown butter sauce
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Cooking tools:
- Pastry brush
- Potato masher
- Oven
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Slotted spoon
- Colander
- Measuring cup
- Measuring spoon
- Refrigerator
Ingredients
- Ravioli Pasta Dough
- 4 cups diced butternut squash
- 1 small shallot (minced)
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh sage leaves
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup chopped walnuts
- ¼ cup crumbled blue cheese (such as Bayley Hazen Blue)
- 2 to 3 tablespoons melted butter
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