Kuri Squash Ravioli Recipe
Goat Cheese | Cauliflower | Brown Butter | Speck
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ravioli Dough
Filling
Brown Butter Sauce
Method
Ravioli Dough
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and add the eggs and olive oil. Using a fork, gradually mix the flour into the eggs until a shaggy dough forms.
- 2
Knead the Dough
Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
Filling
- 3
Prepare the Squash and Cauliflower
Preheat the oven to 400°F (200°C). Cut the kuri squash in half, scoop out the seeds, and place it cut side down on a baking sheet. Add the cauliflower florets to the sheet. Roast for about 25-30 minutes until tender.
- 4
Blend the Filling
Once roasted, scoop out the flesh of the kuri squash and place it in a food processor with the roasted cauliflower. Add the goat cheese, salt, black pepper, and nutmeg. Blend until smooth. Adjust seasoning to taste.
- 5
Fill the Ravioli
Roll out the rested dough into thin sheets using a pasta machine or rolling pin. Place small mounds of filling on one sheet, leaving enough space between them. Lay another sheet on top and press around the filling to seal. Cut into individual ravioli and crimp the edges with a fork.
Brown Butter Sauce
- 6
Make the Brown Butter
In a skillet over medium heat, melt the unsalted butter. Continue cooking until it turns golden brown and develops a nutty aroma, about 5-7 minutes.
- 7
Add the Speck and Sage
Add the diced speck and sage leaves to the brown butter. Sauté for an additional 3-4 minutes until the speck is crispy.
