Giant Butternut Squash Ravioli

Ingredients

• 2 tablespoons butter
• Freshly grated parmesan cheese
• 1 butternut squash* (about 3 1/2 lbs.), peeled, seeded, and cut into 2-in. chunks
• ASSEMBLING & SERVING
• Fresh Pasta Dough, rolled into sheets as directed, or 2 lbs. purchased fresh ravioli or lasagna sheets*
• 1 qt. reduced-sodium chicken broth or homemade chicken broth*
• Salt and freshly ground black pepper
• + 9 more ingredients
• • ¾ cup ground toasted almonds
  • 1 tablespoon minced fresh sage
  • 4 ounces freshly grated parmesan cheese (1 3/4 cups)
  • ½ teaspoon freshly grated nutmeg
  • FILLING
  • Fine semolina*
  • 2 teaspoons extra-virgin olive oil
  • 1 tablespoon minced flat-leaf parsley
  • 1 tablespoon extra-virgin olive oil

1. Make filling: Preheat oven to 425°. Put squash chunks in a rimmed baking pan, drizzle with olive oil, and season generously with salt and pepper. Toss to coat. Bake, stirring squash every 20 minutes, until very tender, 35 to 45 minutes. Carefully spoon hot squash into a food processor and whir...

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