Giant Butternut Squash Ravioli

Giant Butternut Squash Ravioli
Photo by Lisa Romerein


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

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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