Squash Ravioli with Sherried Onion Sauce, Walnuts & Cranberries

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


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

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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