Squash Ravioli with Sherried Onion Sauce, Walnuts & Cranberries

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


  • ¼ cup ricotta
  • 1/3 cup grated Parmigiano-Reggiano
  • 5 to 6 Tbs. unsalted butter, softened
  • 2 Tbs. finely chopped fresh sage
  • Cornmeal for dusting
  • ¼ cup orange juice
  • ½ cup finely chopped dried cranberries
  • + 13 more ingredients
    • 1/3 cup maple syrup or 2 Tbs. brown sugar
    • 1/3 cup dry sherry
    • 2 eggs mixed with a dash of water
    • 2 large onions (14 to 16 oz. total), thinly sliced
    • 3 Tbs. unsalted butter; more if needed
    • ½ cup finely chopped toasted walnuts
    • 3 oz. Parmigiano-Reggiano, shaved with a vegetable peeler into shards
    • 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
    • Kosher salt and freshly ground black pepper

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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