Butternut Squash and Blue Cheese Ravioli
Ingredients
48 Ravioli Sheets
1.5L Vegetable Broth
10 Sage Leaves
2-3 Mushrooms
2 tbsp Butter
25cl Cream
2 Egg Yolks
250g Pumpkin
30g Hazelnuts
How to make it
This Butternut Squash and Blue Cheese Ravioli is a comforting yet elegant dish that perfectly balances sweet and savoury flavours. Ideal for a special dinner or a cosy weekend cooking project, it’s a wonderful way to turn simple ingredients into something truly impressive.
- Prepare the purée. Heat the knob of butter in a saucepan with 50ml of water.
- Dice the butternut squash and cook it in the butter, covered, for about 10 minutes over medium heat, until very tender.
- Pour the cream into the purée and stir vigorously.
- Roughly chop the hazelnuts. Stir them into the purée.
- Prepare the ravioli.
- Dice the Bleu d’Auvergne Cheese.
- Lay the ravioli sheets on a clean, dry work surface. Using a round cutter, cut out circles from the ravioli.
- Place a teaspoon of butternut squash puree in the centre of each circle. Add a piece of blue cheese.
- Brush the edges of the ravioli with egg yolk, then seal them by pressing firmly with the tines of a fork.
- Prepare the sauce.
- Wash and slice the mushrooms. Sauté them in a knob of melted butter.
- Add the sage and cream. Heat gently.
- In a saucepan, bring the vegetable stock to a boil. Poach the ravioli in batches of 6 in the simmering stock.
- Arrange the ravioli on plates, top with the porcini cream sauce, and sprinkle with chopped hazelnuts.
Recipe courtesy of The Cheese Lover
