Recipe Details

Butternut Squash and Goat Cheese Ravioli with Browned Butter + Oregano

  • Servings: 4
  • Ready In 2 hours
  • 1 medium butternut squash; peeled, seeded + cubed (about 4 cups)
  • 1 tablespoon olive oil
  • salt + pepper; to taste
  • 5 ounces drunken goat cheese or fresh goat cheese; crumbled*
  • 2 ounces gorgonzola cheese; crumbled*
  • 1/2 cup freshly grated parmesan
  • 1 egg
  • 1/4 teaspoon nutmeg
  • 1 pound fresh pasta dough
  • 12-16 fresh figs ; sliced
  • 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; toast
  • 6 tablespoons unsalted butter
  • 1/2 cup fresh oregano
  • 2 ounces prosciutto; finely diced
Instructions are at http://www.halfbakedharvest.com/butternut-squash-and-goat-cheese-ravioli-with-browned-butter-oregano-bread-crumbs-video/

Nutritional Facts

  • Serving Size 1 Serving (524g)
    Servings Per Recipe: 4
  • Amount Per Serving
  • Calories 474
    Calories From Fat 285
  • % Daily Value
  • Total Fat 32g
    42%
  • Saturated Fat 18g
    88%
  • Trans Fat 2g
  • Cholesterol 80g
    25%
  • Sodium 671g
    23%
  • Total Carbohydrate 41g
    12%
  • Dietary Fiber 9g
    35%
  • Sugars 32g
  • Protein 14g
    20%