Giant Butternut Squash Ravioli

Giant Butternut Squash Ravioli
Photo by Lisa Romerein

Ingredients

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

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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