Butternut Squash Ravioli - with goat cheese or ricotta??
I found a recipe for Butternut Squash Ravioli that sounds pretty good on Epicurious, and it calls for goat cheese in the squash mixture. I've also found recipes that use ricotta cheese in the filling, and some recipes that don't call for any cheese, just butternut squash and some seasoning.
What do you guys recommend? I've never tried it with goat cheese before and I'm afraid it might overpower the squash flavour? I've had it with ricotta and enjoyed it, but I'm willing to try something else if it will taste even better!
We're having a dinner party for 16 people next weekend so I have to decide soon!
You are right the goat cheese will overpower the squash flavor. Ricotta and/or Parmesan are the the way to go with squash filling.
If you have time to do a dry run (which you should when trying a new recipe for that many people) make it with chevre and see if you like it...or make half with chevre and half with ricotta and see which you prefer)
Then you can make your recipe before your party with no hesitation.
I love goat cheese, but I'm with chefj that it's pretty easy for the chevre to bodyslam the squash...and there are a LOT of people who don't like chevre -- so I think I'd stick to ricotta. (Or farmer's cheese, which is a similar texture)
I've made ravioli with ricotta before because I like the mild creamy taste. Goat cheese would be OK if you find one that is mild - I think the Capricio de Cabra (a creamy Spanish goat cheese) would be really nice - It's not too hard to find, you can get it at Whole Foods.