Giant Butternut Squash Ravioli

Giant Butternut Squash Ravioli
Photo by Lisa Romerein


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

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


Best Wine Deals

See More Deals

Snooth Media Network