Ingredients:
Filling: 1 Butternut Squash, halved 2 tbsp butter vegtable oil 3 oz herbed goat cheese Pistachio Cream Sauce: 1/2 cup of pistachios 1 tbsp oil 1 cup coconut milk Salt to taste Black pepper to taste 1 teaspoon cornstarch water Pasta Dough: 1 1/2 lb Pasta Dough (Recipe from Professional Cooking 7th addition by Wayne Gisslen) Instructions: Filling: 1) Preheat oven to 400F. While oven is preheating, rub oil on halved butternut squash. Place on a baking sheet and bake for 45-55 minutes or until golden and tender. 2) Let the butternut squash cool until cool enough to handle. Remove the skin and place into a large mixing bowl. Add 2 tbsp of butter and blend with a stick blender until creamy. Add a dash of coconut milk if stick blender is having trouble blending. 3) Roll pasta dough out into thin sheets, place a 1/4 teaspoon of herbed goat cheese and a teaspoon of butternut squash in a checkerboard pattern roughly 2" inches apart. Lay another sheet of dough on top, and press dough around mounds of filling, so there are no pockets of air. Cut into squares using a pairing knife. Seal the edges by pressing around the edges with a fork. 4) Boil ravioli in salted water until pasta is al dente. Pistachio Cream Sauce: 1) Blend together the pistachios and oil until becomes pistachio butter (like peanut butter consistency). 2) In a sauce pan over low-medium heat, heat oil. Add the pistachio butter and cook until fragrant. Add the coconut milk and bring to a boil. Mix the cornstarch and water to create slurry. Mix the cornstarch slurry to the coconut milk and mix thoroughly. Once the sauce begins to thicken remove from heat. 3) Taste for salt and pepper. Serve with the ravioli. Notes: 1) Substitute heavy cream for the coconut milk and there will be no need for the cornstarch slurry. Just reduce until cream thickens. 2) Can also serve with the garlic sage brown butter sauce instead of pistachio cream. 3) Garnish with chopped pistachios. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you Stick Blender amzn.to/2FceNWJ Used to puree the butternut squash. Magic Bullet amzn.to/33M2VVB Used to make the pistachio butter. Professional Cooking Cookbook amzn.to/2EwvrAa
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March 2021
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