Butternut Squash & Goat Cheese Ravioli

What better way to welcome the fall season then with a big ol’ bowl of butternut squash ravioli!? Ravioli stuffed with creamy goat cheese and spiced butternut squash then topped with a delicious sage and hazelnut pesto make this pasta dish the perfect comfort food to warm up with after a cool fall day.
Making ravioli is less daunting than it may seem, I almost always use won ton wrappers in lieu of making my own pasta dough and honestly, you’d never be able to tell the difference!  I had this dish on the table in under an hour which makes it an ideal weeknight meal!
I’ve tried my hand at making ravioli with different fillings and I have to admit these little pockets are bursting with layers of flavor and I think it’s pretty safe to say, they have definitely become my new favorite pasta! The creamy butternut squash and goat cheese filling combines all the best flavors of fall for a savory filling that you will be wanting to make over and over again.

Butternut Squash & Goat Cheese Ravioli:

Makes 2 dozen ravioli

Ingredients:
– 1 small butternut squash, peeled and cubed- about 2 cups
– 4 tablespoons goat cheese
– 2 tablespoons maple syrup + extra to drizzle over the top
– 1 teaspoon lemon zest
– 1 teaspoon salt
– 1/2 teaspoon pepper
– 1 teaspoon nutmeg
– 1/8 teaspoon cinnamon
– 1/8 teaspoon cayenne pepper
– 24 won ton wrappers
– 1 egg beat with 1 teaspoon of water
Sage and Hazelnut Pesto:
– 3/4 cup sage
– 1/4 cup basil
– 1/4 cup hazelnuts
– 1/2 cup extra virgin olive oil
– 2 cloves garlic
– juice from one lemon
– salt and pepper

Directions:
– Steam butternut squash cubes for 7-10 minutes or until fork tender.
– Transfer butternut squash to a large bowl and mash with a fork or puree in a food processor. Add goat cheese, lemon zest, spices and mix well.
– To make the ravioli, place 1/2 tablespoon amount of the filling in the center of each won ton wrapper. Brush the edge of the won ton wrapper with the egg wash. Fold diagonally as to make a triangle and crimp the edge with the back of a fork or use a ravioli slicer. Use your fingers to push out any air pockets around the filling and make sure there are no gaps along the edge of the ravioli.
– In boiling water, cook ravioli in batches of 3 or 4 for 2-3 minutes. Use a slotted spoon to remove and repeat with the remaining ravioli.
– In a food processor, combine all the ingredients for the pesto. Blend until well combined, there shouldn’t be any chunks. Add more olive oil if needed.
– Transfer pesto to a pan and warm, toss cooked ravioli in the warmed pesto and drizzle a 1/2 tablespoon amount over the top, serve with chopped hazelnuts and fresh basil.
ENJOY!!