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