Squash Ravioli with Sherried Onion Sauce, Walnuts & Cranberries

Squash Ravioli with Sherried Onion Sauce, Walnuts & Cranberries
Photo by Martha Holmberg

Ingredients

  • 1-½ cups heavy cream
  • 80 wonton wrappers ("pasta wraps")
  • 1-½ cups homemade or low-salt chicken or vegetable broth (or a total of 3 cups broth if not using cream)
  • 2 Tbs. chopped fresh chives
  • 1 large or 2 small butternut squash or ½ cheese pumpkin (2-½ lb. total), to yield 2-½ cups cooked purée
  • 5 to 6 Tbs. unsalted butter, softened
  • ½ cup finely chopped toasted walnuts
  • + 13 more ingredients
    • 2 Tbs. finely chopped fresh sage
    • ¼ cup orange juice
    • ½ cup finely chopped dried cranberries
    • 3 Tbs. unsalted butter; more if needed
    • 3 oz. Parmigiano-Reggiano, shaved with a vegetable peeler into shards
    • Kosher salt and freshly ground black pepper
    • 1/3 cup maple syrup or 2 Tbs. brown sugar
    • 2 eggs mixed with a dash of water
    • 2 large onions (14 to 16 oz. total), thinly sliced
    • Cornmeal for dusting
    • 1/3 cup dry sherry
    • ¼ cup ricotta
    • 1/3 cup grated Parmigiano-Reggiano

Follow the master method for roasting squash (see photos) using the amounts for the squash, butter, maple syrup, and orange juice above. After peeling the cooked squash, put the flesh and any juices from roasting into a large heavy-based sauté pan and cook over medium heat, stirring frequently, a...

View full recipe at Fine Cooking

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