Butternut Squash and Goat Cheese Ravioli with Browned Butter, Oregano Breadcrumbs

Butternut Squash and Goat Cheese Ravioli with Browned Butter, Oregano Breadcrumbs

Butternut Squash and Goat Cheese Ravioli with Browned Butter, Oregano Breadcrumbs

I just realized that all my recipe ideas for the next two months are very similar to those of you who might start to feel annoyed with me. And I have so many recipes that I want to share with you that I hope to post twice a day. I mean, I would do it if I could, but I’ve become a crazy person, so adding more posts to my schedule is really not very realistic.

Prep Time: 30 Minutes

Cook Time: 1 Hour

Total Time: 1 Hour 30 Minutes

Butternut Squash and Goat Cheese Ravioli with Browned Butter, Oregano Breadcrumbs


Butternut Squash Ravioli

  • 1 butternut squash being peeled, seeded + diced (about 4 cups)
  • 2 ounces of crushed gorgonzola cheese
  • 1/2 cup of freshly shredded parmesan
  • 12-16 fresh figs sliced
  • 1 tablespoon of olives
  • salt + pepper to taste
  • 5 ounces of drunken goat cheese or crushed fresh goat cheese
  • 1 egg
  • 1/4 teaspoon of nutmeg
  • 1 pound of fresh pasta mixture

Cross Bread Butter Brown Oregano

  • 6 tablespoons unsalted butter
  • 2 ounces of fine diced prosciutto
  • 1 tablespoon of freshly chopped oregano
  • Three glasses of sourdough bread a day is mashed or mashed into large crumbs in a food processor
  • 2 tablespoons of olive oil
  • salt + pepper bread
  • 1/2 cup of fresh oregano


  1. Preheat the oven to 400 degrees F.
  2. Peel the pumpkin and cut into cubes and place it on a baking sheet. Coat with olive oil, salt & pepper. Bake the pumpkin at a temperature of 400 degrees for 45 minutes until tender. Let stand for 15 minutes or more.
  3. Transfer the pumpkin to a food processor and add the goat cheese, parmesan cheese, eggs, and nutmeg. Blend until smooth. Taste and season with salt and pepper.
  4. Roll your pasta mixture into sheets of lasagna. I like to roll pasta to the 5th setting, but all pasta machines are different. Your mold or counter ravioli flour weighs. Seriously, don’t be afraid of flour. Flour is your friend and without it your ravioli will stick to the mold (or your counter)!
  5. Place one sheet of paste on the mold, making sure all the molds are covered. Now, if you have it, take an egg and put it in each well. This helps shape the space to fill. Discard the egg, now take one tablespoon of butternut squash and put it in each well. Spray the pasta sheet with a little water or use your fingers and apply water along the edge of the ravioli. Place the second sheet on top and run the rolling pin to close. Turn over the mold to release the ravioli. They will not be completely separate. Use a pizza cutter or a sharp knife to cut them completely. Place the ravioli on a baking sheet lined with baking paper and continue making ravioli until you use all the contents of the cheese. Be sure to cover the ravioli with a wet towel when you work. At this point you can freeze the ravioli for later if desired, or continue with the recipe.

Cross Bread Butter Brown Oregano

  1. Heat a large skillet over medium heat and add olive oil. After heat, add breadcrumbs, oregano, salt + pepper and cook, stir for 4-5 minutes or until they are toasted and golden in color. Remove the breadcrumbs from the pan to the plate.
  2. Boil a large pot of salt water.
  3. Place the butter, remaining 1/2 cup of oregano leaves and prosciutto in a frying pan and cook over medium heat until browned butter and crispy prosciutto. Remove from fire.
  4. Boil ravioli for 1-2 minutes or until floating. Remove the ravioli from the water carefully and gently stir the ravioli into the butter sauce. Divide the ravioli between the plate and top it with breadcrumbs and figs. Serve immediately with goat cheese.

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