Squash Ravioli with Sherried Onion Sauce, Walnuts & Cranberries

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


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

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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