Giant Butternut Squash Ravioli

Giant Butternut Squash Ravioli
Photo by Lisa Romerein

Ingredients

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network