Squash Ravioli with Sherried Onion Sauce, Walnuts & Cranberries

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


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