Giant Butternut Squash Ravioli

Giant Butternut Squash Ravioli
Photo by Lisa Romerein

Ingredients

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