Giant Butternut Squash Ravioli Recipe – Sunset Magazine
Giant Butternut Squash Ravioli with crunchy almonds and earthy sage—creamy, sweet, and unforgettable. Perfect for a special occasion or vegetarian dinner.
Ingredients
- FILLING
- 1 butternut squash* (about 3 1/2 lbs.), peeled, seeded, and cut into 2-in. chunks
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground black pepper
- 3/4 cup ground toasted almonds
- 1 tablespoon minced fresh sage
- 4 ounces freshly grated parmesan cheese (1 3/4 cups)
- 1/2 teaspoon freshly grated nutmeg
- ASSEMBLING & SERVING
- Fine semolina*
- Fresh Pasta Dough, rolled into sheets as directed, or 2 lbs. purchased fresh ravioli or lasagna sheets*
- 1 qt. reduced-sodium chicken broth or homemade chicken broth*
- 2 tablespoons butter
- 2 teaspoons extra-virgin olive oil
- 1 tablespoon minced flat-leaf parsley
- Freshly grated parmesan cheese
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