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

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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