cooking
after just hunting down semolina and sage (NOTE: Piggly Wiggly does not have these things) we are preparing to make:
Butternut squash, sage, goat cheese ravioli with a hazelnut brown-butter sauce. I’m making the pasta part and josh is making the filling part.
Pasta part:
14 oz. (3 2/3 cups) all purpose flour
7 oz. (1 3/4 cups) Semolina
5 large eggs, lightly beaten
1/2 tsp salt
2 tsp extra virgin olive oil
mash up, rollout.
Filling part:
a 2-pound butternut squash, halved lengthwise and seeded
1 medium onion, chopped (about 1 1/2 cups)
1 1/2 teaspoons ground sage
1 tablespoon unsalted butter
1 garlic clove, minced
3 ounces aged goat cheese, grated (about 2/3)
1 stick (1/2 cup) unsalted butter
1/3 cup hazelnuts,toasted lightly and skinned and chopped coarse
