Butternut Squash, Sage, and Goat Cheese Ravioli with Hazelnut Brown-Butter Sauce Recipe

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Butternut Squash, Sage, and Goat Cheese Ravioli with Hazelnut Brown-Butter Sauce
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Ingredients
8
Count
Nutrition
1327
Calories
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Ingredients:

Directions:

  1. Preheat oven to 425°F. and lightly grease a baking sheet.
  2. Make filling:
  3. Put squash halves, flesh sides down, an baking sheet and roast in middle of oven 30 minutes, or until flesh is very tender. When squash is cool enough to handle, scoop out flesh into a bowl and discard skin. Mash squash with a fork until smooth.
  4. While squash is roasting, in a skillet cook onion and sage in butter with salt and pepper to taste over moderate heat, stirring, 5 minutes, or until onion is golden brown. Stir in garlic and cook, stirring, 1 minute.
  5. Cool onion mixture slightly and add to squash. Add goat cheese and stir to combine well.
  6. In a 6-quart kettle bring 5 quarts salted water to a gentle boil for ravioli.
  7. Put 1 won ton wrapper on a lightly floured surface, keeping remaining wrappers in plastic wrap, and mound 1 tablespoon filling in center. Lightly brush edges of wrapper with water and put a second wrapper over first, pressing down around filling to force out air and seal edges well. If desired, trim excess dough with a round cutter or sharp knife. Transfer ravioli to a dry kitchen towel. Make more ravioli with remaining wrappers and filling in same manner, transferring as formed to towel and turning occasionally to dry slightly.
  8. In skillet cook butter with hazelnuts over moderate heat until butter begins to brown, about 3 minutes, and immediately remove from heat (nuts will continue to cook). Season hazelnut butter with salt and pepper and keep warm, covered.
  9. Cook ravioli in 3 batches in gently boiling eater 6 minutes, or until they rise to surface and are tender (do not let water boil vigorously once ravioli have been added). Carefully transfer ravioli as cooked with a slotted spoon to a large shallow baking pan and add enough cooking water to reach 1/2 inch up side of pan. Keep ravioli warm, covered.
  10. Transfer ravioli with a slotted spoon ) letting excess cooking liquid drip off) to 6 plates and top with hazelnut brown-butter sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1327.19 Kcal (5557 kJ)
Calories from fat 897.93 Kcal
% Daily Value*
Total Fat 99.77g 153%
Cholesterol 226.04mg 75%
Sodium 329.58mg 14%
Potassium 2215.96mg 47%
Total Carbs 83.92g 28%
Sugars 21.56g 86%
Dietary Fiber 17.02g 68%
Protein 38.49g 77%
Vitamin C 114.9mg 191%
Vitamin A 5.2mg 172%
Iron 7.9mg 44%
Calcium 1096.2mg 110%
Amount Per 100 g
Calories 151.78 Kcal (635 kJ)
Calories from fat 102.69 Kcal
% Daily Value*
Total Fat 11.41g 153%
Cholesterol 25.85mg 75%
Sodium 37.69mg 14%
Potassium 253.42mg 47%
Total Carbs 9.6g 28%
Sugars 2.47g 86%
Dietary Fiber 1.95g 68%
Protein 4.4g 77%
Vitamin C 13.1mg 191%
Vitamin A 0.6mg 172%
Iron 0.9mg 44%
Calcium 125.4mg 110%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 34.1
    Points
  • 37
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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