Giant Butternut Squash Ravioli

Giant Butternut Squash Ravioli
Photo by Lisa Romerein


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

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...

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