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
  • Kosher salt and freshly ground black pepper
  • 1/3 cup dry sherry
  • Cornmeal for dusting
  • 3 oz. Parmigiano-Reggiano, shaved with a vegetable peeler into shards
  • 3 Tbs. unsalted butter; more if needed
  • + 13 more ingredients
    • 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
    • ½ cup finely chopped dried cranberries
    • ¼ cup orange juice
    • 2 Tbs. finely chopped fresh sage
    • 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
    • 2 Tbs. chopped fresh chives
    • 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

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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