For this application, you can buy fresh pasta sheets, or wonton wrappers if you want to cut out the step of making your own fresh pasta dough.
Roasted Butternut Squash
1 small butternut squash cut in half lengthwise
1 tablespoon extremely fresh high phenol, high oleic, low FFA extra virgin olive oil
Preheat the oven to 375.
On a parchment paper lined baking sheet, roast the butternut squash, cut side down, for 35-40 minutes until slightly golden brown around the edges and tender when poked with a knife at the thickest part.
While the Squash is roasting, make the pasta dough, if not using ravioli wrappers.
2 egg, beaten
1 teaspoon salt
2 cups all-purpose flour
1/4 cup water
In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or out 12″ long sheets of dough to 1/8″ thick, or the number 6 setting on a pasta machine. Cover sheets that are not being used with a towel so they do not dry out.
Roasted Butternut Squash & Goat Cheese Filling
1 1/2 cups peeled, roasted butternut squash, cooled
2 medium shallots, finely sliced
1 tablespoon Organic California Mission EVOO
8 oz. chevre goat cheese
4 oz. Brie Cheese, rind removed
1 large egg
Sea salt & fresh ground pepper to taste
Over medium heat, saute the shallots in olive oil until golden brown and caramelized. Place all of the ingredients including shallots, in to the bowl of a food processor except the egg. Pulse until ingredients are well combined. Check for seasoning and adjust to taste and add the egg and pulse until just combined.
In a large 8+ quart pot, bring salted water to a boil.
Assemble the ravioli laying the sheets out, using approximately one tablespoon of butternut squash filling per ravioli with at least one inch between raviolis. Use water, seal the edges firmly before cutting. Drop the ravioli a few at a time in to the salted boiling until they float, approximately 2 minutes.
2 medium shallots, sliced thinly
1 – 2″ sprig fresh rosemary, leaves finely chopped, stem discarded
1 +1 tablespoon reserved Organic California Mission EVOO
2 tablespoons traditional style balsamic condimento
Sea salt and fresh ground pepper to taste
1/4 cup shaved Pecorino Romano
Over medium heat, season and saute the shallots and rosemary in one tablespoon of olive oil until golden brown, fragrant and caramelized, about five minutes. Add the balsamic condimento and whisk to deglaze the pan. Check the seasoning and adjust to taste. Add the second tablespoon of olive oil and whisk to combine.
Once the ravioli are cooked, gently toss with the pan sauce and serve immediately.