Squash Ravioli with Sherried Onion Sauce, Walnuts & Cranberries

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


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