Buttercup Squash, Sage, and Goat Cheese Ravioli with Hazelnut Brown-Butter Sauce
Yield: Makes 15 – 30 ravioli, serving 6 generously This recipe if perfect for using the abundance of squashes available at the market this time of year. If you cannot find buttercup squash, use...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bretstable.com.
Cooking tools:
- Oven
- Baking sheet
- Paring knife
- Fork
- Potato masher
- Mixing bowl
- Skillet
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Plastic wrap
- Silicone baking mat
- Flour
- Round cutter
- Kettle
- Slotted spoon
- Soup plate
- Spoon
- Stove
- Saucepan
- Kitchen towel
- Fine-mesh sieve
Ingredients
- 1 ¼ pound buttercup squash, halved lengthwise and seeded
- 4 – 5 medium shallots, finely chopped (about 1 cup)
- 2 teaspoons chopped fresh sage
- 1 tablespoon unsalted butter
- 4 garlic cloves, minced
- 3 ounces chèvre, room temperature
- Kosher salt
- freshly ground black pepper
- Pasta dough or 60 wonton wrappers
- ½ cup chicken stock or water
- 1 stick (1/2 cup) unsalted butter
- ½ cup hazelnuts, sliced or slivered almonds
- ½ cup dried cherries or craisins
- Flour or cornmeal for dusting sheet pans
- Fried Sage Leaves for garnish
- Aged Balsamic vinegar for garnish
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