Giant Butternut Squash Ravioli

Giant Butternut Squash Ravioli
Photo by Lisa Romerein


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


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