Squash Ravioli with Sherried Onion Sauce, Walnuts & Cranberries

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

Ingredients

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

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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