Giant Butternut Squash Ravioli

Giant Butternut Squash Ravioli
Photo by Lisa Romerein

Ingredients

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

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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