Butternut Squash, Goat Cheese & “Miel de Agave” Raviolis

The Kitchen Doesn't Bite

 20 Minutes   2-3 people

You will certainly get out of the routine with this recipe. It is one of those dishes whose flavor and aroma let us know the autumn is here. It may seem long but the entire process will not take you more than 20 minutes. Get your materials and utensils well organized and enjoy every second in the kitchen because you are going to devour this dish.

What you need to have:

  • 1 ½ pounds of butternut squash (2 cups cooked)
  • 15-20 wonton wrappers
  • 2 ounces goat cheese
  • ¼ cup olive oil
  • ½ white onion or 2 shallots finely chopped
  • 2 garlic cloves finely chopped
  • ½ teaspoon fresh thyme or rosemary
  • 1 bunch of sage leaves
  • 1 egg
  • Miel de agave (Agave Honey)
  • Toasted pumpkin seeds
  • Salt and pepper to taste

What you need to do:

  • Peel, clean and cut the squash into 1 inch or less cubes and boil it in salted water.
  • While the squash is cooking (approx. 10 minutes), prepare the “sofrito” in a pan at medium high temperature with olive oil, garlic and onion or shallot. Let it cook until the onion is translucent (very tender/transparent) and don’t let it burn.
  • Once the squash is cooked, drain it and mash it with a fork in a deep container and add the cheese and the fresh thyme.
  • Prepare the ravioli carefully. Moisten each wrapper with some eggwash around the edges so each wrapper seals well with one another and they don’t open while you boil them.
  • In a pot of boiling water with some drops of olive oil and salt to taste, add the ravioli and boil for 3 minutes (no more). Don’t add too many at once so they don’t cling together. Make sure you use a large pot with enough boiling water, and stir gently with a wooden spoon until the ravioli rise to the surface.
  • Remove them from the water directly to the plate, add some sofrito and a drizzle of honey, sage or rosemary (the same one you used for the filling) and a few pumpkin seeds.
  • You can vary the recipe using cilantro for the filling and garnish, instead of autumnal herbs. It goes perfectly with the recipe and gives it a totally different touch.
Doreen Colondres - Celebrity Chef - Sommelier latina - best latin chef

Doreen Colondres

Corporate and celebrity chef, best seller cookbook author and food and wine editor.

Doreen Colondres is a graduated chef and certified wine connoisseur. Cookbook author of “La Cocina No Muerde”. A tireless traveler, food and wine editor, food and wine ambassador, educator and consultant. She is internationally recognized for encouraging people to enjoy the time with spend in the kitchen. Her mission is to convince us that cooking is a heritage and a fun tradition that is relaxing, easy, romantic, but more importantly, healthy.

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