Squash Ravioli with Sherried Onion Sauce, Walnuts & Cranberries

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


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

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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