Butternut Squash & Goat Cheese Ravioli With Browned Butter & Oregano Bread Crumbs

recipe from half baked harvest
yield: 48 ravioli

Pasta

12.5 oz 00 flour
4 eggs
drizzle of olive oil

clean counter. place flour on counter in a mound and make a crater in the center. crack 4 eggs into the crater. mix up the eggs with a fork, then by hand slowly mix the flour from the outside to the inside and fully combine it all.

once pretty much combined, drizzle a little (no more than a tbsp) of olive oil over it all and continue kneading.

Knead it all for about 4 minutes until the ball of dough is fully combined and smooth. wrap the ball of dough in cling wrap and let sit for about 30 min.

Butternut Squash Filling

• 1 medium butternut squash peeled, seeded + cubed (about 4 cups)
• 1 tbsp olive oil
• salt + pepper to taste
  
  
• 6 oz goat cheese crumbled
• 1 oz gorgonzola cheese crumbled
• 1/2 cup freshly grated parmesan
• 1 egg
• 1/4 teaspoon nutmeg
  
  
• 6 fresh figs sliced

Preheat oven to 400 F.

Peel the squash and cut into cubes and placing them on a baking sheet. Coat them with olive oil, salt & pepper. Roast the squash 30 minutes until tender. Allow to cool for 15 minutes or so.

Transfer the squash to a food processor and add the goat cheese, parmesan cheese, egg and nutmeg. Puree until smooth. Taste and season with salt and pepper.

Roll your pasta dough into lasagna sheets. I like to roll my pasta to the 5th setting, but all pasta machines vary. Heavily flour your ravioli mold or counter. Seriously, do not be afraid of the flour.

Lay one sheet of pasta on the mold, making sure the entire mold is covered. Take a tbsp of the butternut squash filling and place it into each well. Spritz the pasta sheet with a little water or use your fingers and dab some water along all of the ravioli edges. Lay the second sheet on top and run a rolling pin over to seal. Turn the mold over to release the ravioli. They will not be fully separated. Use a pizza cutter or sharp knife to cut them fully apart. Lay the ravioli on a parchment lined baking sheet and continue making ravioli until you've used all the cheese filling. Make sure to cover the ravioli with a damp towel as you work. At this point you can freeze the ravioli for later if desired, or continue on with the recipe.

Put a pot of salted water on to boil. Boil the ravioli for 1-2 minutes or until they float. Carefully remove the ravioli from the water and gently stir the ravioli into the butter sauce. Divide the ravioli among plates and top with the breadcrumbs and figs.

Browned Butter Oregano Bread Crumbs

• 3 cups day old sourdough bread finely torn or pulsed to chunky crumbs in a food processor
• 2 tablespoons olive oil
• 1 tablespoon fresh chopped oregano
• salt + pepper 

Heat a large skillet over medium heat and add the olive oil. Once hot, add the bread crumbs, oregano, salt + pepper and cook, stirring for 4-5 minutes or until toasted and golden. Remove the bread crumbs from the pan to a plate.

Brown Butter Prosciutto Sauce

• 6 tablespoons unsalted butter
• 1/2 cup fresh oregano
• 3 oz prosciutto finely diced

Place the butter, remaining 1/2 cup oregano leaves and prosciutto in the skillet and cook over medium heat until the butter is browned and the prosciutto crisp. Remove from the heat.