Gorgonzola Butternut Squash Ravioli
Oh Monday, you are not so bad after all.
Remember how I said rice was a staple in our house? Yeah, well so is pasta. Pasta with butter. Preferably homemade using my favorite pasta dough recipe.
And remember how I said I was hoarding butternut squash? Well I decided to use it up! And this is the BEST way possible. Really, the best way possible.
This has got to be the best Ravioli! Honesty it is so good, better than you would get from the freezer aisle and better than you would get from a restaurant. The filling is just so flavorful due the bright orange butternut squash and fancy gorgonzola cheese. Just so delicious, words and pictures do not do this meal justice.
The weirdest thing happened while I was taking pictures, Asher decided she wanted to try one! Ah what? You want one of these? I did not argue and gave her a big old bite……. mmmm these are good! Tiegy can I have some more? I could not take my pictures fast enough, her paws were just too quick!
Remember she is 4 and eats turkey sandwiches, plain pasta, grapes, apples, and bread.
Just look at that beautiful filling! OMG so good.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Gorgonzola Butternut Squash Ravioli
By halfbakedharvest
Course: Main Course
Cuisine: Italian
Keyword: ravioli
This ravioli is just so flavorful due the bright orange butternut squash and fancy gorgonzola cheese.
Ingredients
- 2 pounds fresh pasta dough rolled into sheets
- 3 pounds Butternut Squash
- 1 tablespoon Olive oil
- salt + pepper
- 1/2 tablespoon Butter
- 1 Egg
- 8 ounces Gorgonzola Cheese crumbled
- 1/2 cup Mozzarella Cheese shredded and packed
- 1/2 cup Parmesan Cheese shredded and packed
- salt +pepper
- Sauce:
- 1 stick butter
- 8 leaves Sage chopped
- 1/2 teaspoons Nutmeg
Instructions
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Preheat oven to 400 degrees.
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Peel the squash and cut into cubes and placing them on a baking sheet. Coat them with olive oil, salt & pepper. Roast the squash at 400 degrees for 45 minutes until it is tender.
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Allow to cool for 15 minutes or so.
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Transfer squash to a food processor add the egg, gorgonzola cheese, mozzarella cheese and parmesan cheese. Puree until smooth.
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Taste and season with salt and pepper.
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Lightly flour your ravioli mold or counter.
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Lay one sheet of pasta on the mold, making sure the entire mold is covered. Take a tablespoon of filling and place into each well. Spritz the pasta sheet with a little water. Lay the second sheet on top and run a rolling pin over to seal. Turn the mold over and release the ravioli. They will not be separated. Use a fluted pastry wheel to cut apart. Lay the ravioli on a floured baking pan and continue making ravioli until you've used all the pasta sheets. Make sure to cover the raviolis as you work.*
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Heat a large pot of water for the ravioli.
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For the sauce, melt the butter in a sauce pan. Add sage leaves and nutmeg. Cook on medium-low for 2-3 minutes, just until the butter starts to brown. Remove from the heat and set aside.
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Cook the ravioli in the boiling water for 2 minutes, until it is floating. Remove from water and add directly to butter sauce.
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Serve with freshly grated parmesan cheese
Recipe Notes
* It is extremely important to keep your your dough covered as much as possible. If the raviolis begin to get dried out they will be a little hard even after they are boiled. *If you do not have a food processor just mash together all the ingredients until they are completely combined. *You do not need a ravioli mold to make these. Just lay the sheet of pasta dough on a floured counter, place a tablespoon of filling on the dough and cover with another sheet of dough. Press around the filling and cut. *To freeze: Place raviolis on a parchment lined baking sheet and cover well. Freeze for 4 hours and remove to freezer bag.
Monday night just got a whole lot better.
Gosh these look tasty! The sweetness of the squash would pair so well with the gorgonzola. I’m pinning this one for sure. Thanks for sharing it.
Thanks for pinning!
Gorgeous combination! Saw your recipe on Inside BruCrew. Would love for you to share on Thursday’s Treasures http://fooddonelight.com/thursdays-treasures-2/
Thanks fo the invite, I will stop by!
These look and sound soooooooooo delicious
What a great dish !:)
Honestly one of the best things I make!
I like it very much!45s64d5f4sd4f6
Wow! This sounds super delicious. I admire you to make your own pasta. Thank you for sharing.
We may have met by chance…but we become friends by choice.
http://simpleesue.com/try-one-new-recipe-a-week-german-apple-puff-pancake
Yummy!
They truly are so good!
This looks fabulous!
Thanks, they are delicious!
Beautiful! Love the addition of the butternut squash. Thanks so much for linking on Busy Monday!
I need to try these…like now. I love pasta. I would eat it every day if I was allowed. And combining it with butternut squash AND gorgonzola!! You are my hero.
Who says you are are allowed!! I mean it is the holidays anyway! Go for it!
My Italian grandmothers would be very proud of your raviolis beautiful and seasonal.
Um, thank you! What a complement!
I love homemade ravioli! It’s been too long since I last made it. And the butternut squash gorgonzola combo looks great!
Thank you! Let me know if you give it a try!
Coming over from Stone Gable’s link-up. This looks absolutely amazing! Can’t wait to try it!
These are big hit around here!
Growing up with Italians, I know there is nothing better than homemade pasta! I love this recipe!
What a beautiful dish! Thank you for sharing it at All my Bloggy Friends!
These look wonderful. I was wondering what I was going to do with the butternut squash I had sitting around looking all lonely! Thank you for sharing. I am off to pin this for later this week!
Thanks fo pining, let me know how they turn out!
So glad you shared on Thursdays Treasures. I will be featuring your ravioli this Thursday.
Thanks so much for featuring my raviolis!
I have so wanted to try this. I just love butternut squash! I would love if you stop by to add this to our Pin It Party!
I will! Thanks for the invite!
You’re being featured as a favorite tomorrow. Please come grab a button and share at this week’s party! Lisa/Fresh Eggs Daily http://www.fresh-eggs-daily.com
Thanks so much for featuring me! And thanks for hosting a great party!
This looks fantastic! Thanks so much for linking this to our Weekend Potluck. I will be trying this for sure, pinning as we speak! Have a great weekend!
Thanks for pinnin! Let me know what you think! This is one of my parents favorites that I make!
Wow! This ravioli looks amazing! I wish I could reach out and grab a plate right now! I am featuring these tonight at the Back For Seconds Social! Congrats and thanks for linking up!
Thanks for featuring me!
I gotta bookmark this web site it seems invaluable very useful.
Found you on tasty fork! This recipe is so pretty, but too much work for me. Maybe one day I’ll tackle homemade pasta!
Really, you have to give it a try! It is worth the work and honestly it is not that bad!
Hey Tieghan it’s the canadian! I think I might try cooking these tonight how easy would you say they are? I’m a very inexperienced cook as you may remember!
Yeah, you can totally do it…. I think! No seriously you can, but it does take some time. good luck!
These are one of my favorite things to order when I’m out, but I’ve never tried making them. Your recipe sounds yummy! I grew up eating my father’s Genoese spinach, sausage and cheese ravioli. Also delicious.
You have to homemake them. They are honestly the best!!
Awesome dish, Tieghan you are great. 🙂
Awh, thank you so much!
What an excellent dish! Much obliged to you for sharing it at All my Bloggy Friends and i will try.
thank you!
Great recipe. Easy to make. I found that the raviolis release from the mold very easily if you lightly flour the the first sheet of pasta on the side that is against the metal mold.
Awesome! I am glad you liked these, thanks Doyle!
Such a very nice and helpful post. Thanks for sharing information. Good day.!
Thank you!
This posting has got water in the mouth
Lol! So glad you like this!
Hi Tieghan. I would like to make this recipe. Could you you please tell me what shredded and packed means .
Kind Regards. Dennis
HI! I just mean shredded cheese packed into a 1/2 cup measure. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
Thank you . Merry Chrismas.
Merry Christmas!
wow yummy dish “gorgonzola butternut squash ravioli”
Thank you!
yummy dish thank for sharing your dish
Thank you so much!
I really like the information present in your post, it is very informative and it is very helpful for us.
Thank you!
I made my first ravioli last week so now I’m on a ravioli mission! These look so amazing and I can’t wait to try them!! I have pumpkins ripening in my garden that will be perfect for this!
I love the mold that you’re using! I imagine it doesn’t have to be specifically for ravioli and I have to say I haven’t thought about using something before. It’s a good idea/inspiration and I might use something like this later 🙂
haha I love that! Ravioli is the best and so fun to make, so I totally understand! I hope you try this one, Elisa! Home grown pumpkins with this… YES! Thank you! xTieghan
This was beyond incredible! Anyone rating below a 5 either doesn’t have taste buds, or did it wrong! Made a light wine sauce as a drizzle… good lord, sooooo good!
Haha I am so glad this turned out so well for you, Amy! Thank you! xTieghan
I made these for our very small THanksgiving dinner. They were so amazing! They remind me of a favorite dish we eat at a local restaurant – although next time I will add sauteed pear slices as they do to amp it up.
Loved these and thanks for all you do!
I am so happy to hear that! Thank you Stefanie! xTieghan
I just made this and it was amazing. It makes so much ravioli that I had to freeze a bunch of it.
Thank you Lee! xTieghan
Too much Gorgonzola ! It overpowered the butternut squash, if I made this again I would cut it to a 1/3 cup or 3 ounces. Also this made a ton of filling, enough to feed an army. If you are making a couple dozen raviolis then cut the recipe in half at least. Lastly too much nutmeg in the sauce ! Good lord ! Cut back on that for sure.
Hey Kelly,
So sorry you did not enjoy the flavors here, please let me know if I can help in any other way! xTieghan
Just searched the internet for 30 minutes looking for this recipe- it’s that good!!! (I forgot to save it when I made it last time). Saw the comments…. yep, gorgonzola IS a strong cheese, that’s the point! Maybe it’s my Wisconsin roots, but this recipe is spot on and had me up at 5:30am determined to find it again for a dinner party I’m having tomorrow. Last time I made it… it was so good that I delivered some to many of my very affluent clients knowing they would appreciate the rich flavors. If ravioli could be called classy, this would be the one. They all loved them, especially the gourmet chef who said these were better than hers 🙂 Nailed it!!!!
Hey Amy,
I am so thrilled this recipe was a hit, thanks a lot for giving it a try!! xTieghan