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Butternut Squash and Goat Cheese Ravioli with Brown Butter Hazelnut Sauce

Homemade pasta at its finest in this recipe from Hollyhock Garden to Table cookbook.

Butternut Squash and Goat Cheese Ravioli with Brown Butter Hazelnut Sauce
Hollyhock Garden to Table Cookbook

Butternut Squash and Goat Cheese Ravioli with Brown Butter Hazelnut Sauce

by Heidi Scheifley

Need a quick, throw-together meal for a weeknight dinner? Well, this isn’t it! This meal calls for an indulgent afternoon of slowly puttering in the kitchen, with good music filling your ears and hours of food appreciation at your fingertips. Homemade pasta is like no other pasta you will ever eat. It melts in your mouth and takes you straight back to your Italian roots — even if you don’t have them! The simple butter and hazelnut sauce lends a sophisticated flavor to the pasta without overpowering the butternut squash and goat cheese. If you don’t have a pasta machine, or the time to travel back to your (possibly non-existing) Italian roots, substitute wonton wrappers or store-bought fresh pasta sheets.

Serves 6

Pasta Dough

  • 3 cups tipo “00” flour (a very fine, soft Italian flour)
  • 4 or 5 large eggs
  • splash of olive oil


  • 1 lb butternut squash, cut in half lengthwise and seeded
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 1 tsp salt
  • ¼ tsp chili flakes
  • ½ tsp ground sage
  • ½ tsp ground thyme
  • 2 cloves garlic, minced
  • 1 tbsp balsamic vinegar
  • ½ cup crumbled chèvre


  • 1⁄3 cup salted butter
  • 1⁄3 cup hazelnuts, toasted,
  • skinned and finely chopped


  • fresh sage leaves
  • freshly grated Parmesan

Mound flour in the center of your workspace. Make a well in the middle and add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour, starting with the inner rim of the well. Do not add all the flour at once; start by incorporating half and only add more if you need it. Dough will come together in a shaggy mass. Start kneading the dough and add more flour in ¼ cup increments if the dough is too sticky. Knead dough for about 6 minutes until soft and pliable. Pour a splash of olive oil in a bowl and turn dough to coat. Cover with a towel and set aside to rest for at least 30 minutes.

Preheat oven to 375°.

Place squash, flesh side down, in a deep baking dish. Add water to cover the bottom ¼ of the squash. Cook until squash is very tender, about 45 minutes. When cool enough to handle, scoop out flesh into a bowl and discard skin. Mash squash with a fork until smooth. (Note: Make sure to do this by hand, and not in a food processor, or you’ll have a glueygummy mess).

While squash is roasting, heat olive oil in a skillet and add onion, salt and chili flakes. Cook over medium heat for 5 minutes. Add sage and thyme and cook another 5 minutes. Add garlic and balsamic vinegar and cook 1 more minute. Remove from heat and allow to cool slightly. Add onion mixture to squash and stir in goat cheese.

Cut the ball of dough in half. Cover and reserve the piece you are not using to prevent it from drying out. Dust the counter and dough with flour. Follow the instructions for your pasta maker for rolling out sheets of dough — working up to the narrowest setting possible as the dough should be paper‑thin.

Once your sheets of dough are made, dust them and the counter with flour. Lay out the long sheet of pasta and brush the edges with water, which will act as a glue. Drop tablespoons of filling over ½ of the pasta sheet, about 2 inches apart. Fold the other ½ over the filling. Gently press out air around pockets of filling and cut into individual squares. Seal edges with your fingers or a fork. Transfer ravioli to a floured surface to dry slightly while you prepare the rest.

If using wonton wrappers, brush the edges with water, add 2 tsp filling to center and top with another wrapper. Press out air around filling and press to seal sides. Transfer to floured surface and continue to prepare remaining ravioli.

In a skillet, heat butter and hazelnuts over medium heat until butter begins to brown, remove from heat immediately — butter can go from perfectly browned to burnt in a matter of seconds.

Bring a large pot of water to a gentle simmer and salt generously. Cook ravioli in batches in gently boiling water until tender, about 6 minutes — do not let water boil vigorously once ravioli has been added. Remove with a slotted spoon and add the next batch. Transfer cooked ravioli to a bowl and toss with Brown-Butter Hazelnut Sauce. Season with salt and pepper and garnish with fresh sage leaves and freshly grated Parmesan.

Cook’s Tip: One of the best pieces of advice we can give you is: any time you’re trying a new dish, don’t start cooking until you’ve read through the entire recipe and prepped all necessary ingredients and tools. This will make the preparation a breeze and ensure you won’t miss any steps.

From our newly published cookbook, Hollyhock Garden to Table, available here.

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