Giant Butternut Squash Ravioli

Giant Butternut Squash Ravioli
Photo by Lisa Romerein

Ingredients

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

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...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network