Butternut Squash Ravioli with Rosemary Oil

Butternut Squash Ravioli with Rosemary Oil
Photo by Scott Phillips


  • ½ lb. butternut squash, peeled, seeded, and cut into ½-inch dice (1-½ cups)
  • 1 clove garlic, minced
  • ¼ cup heavy cream
  • ¼ cup freshly grated Parmigiano-Reggiano; more for serving
  • Kosher salt and freshly ground black pepper
  • 1-½ tsp. minced fresh rosemary
  • ¼ cup extra-virgin olive oil
  • + 1 more ingredients
    • 36 square or round wonton wrappers

Put the squash, 2/3 cup water, 1 Tbs. of the oil, and a scant 1/2 tsp. salt in a large, deep sauté pan. Turn the heat to high until the water simmers; cover and steam the squash until it’s just tender and the water has just evaporated, 5 to 6 minutes; check often. Stir in the garlic and 1/2 tsp. ...

View full recipe at Fine Cooking


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