Squash Ravioli with Sherried Onion Sauce, Walnuts & Cranberries

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


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

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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