Giant Butternut Squash Ravioli

Name: Giant Butternut Squash Ravioli
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps butter; 2 kilograms butternut squash* (about , peeled, seeded, and cut into 2-in. chunks; 1 Tbsp minced flat-leaf parsley; 1 sheet Fresh Pasta Dough, rolled into as directed, or 2 lbs. purchased fresh ravioli or lasagna sheets; 1 Tbsp minced fresh sage; 177 milliliters ground toasted almonds; 1 quart reduced-sodium chicken broth or homemade chicken broth; 1 teaspoons freshly grated nutmeg; 1 Tbsp extra-virgin olive oil; 2 teaspoons extra-virgin olive oil; 414 milliliters ounces freshly grated parmesan cheese; 8 servings Freshly grated parmesan cheese; 8 servings Salt and freshly ground black pepper; 8 servings Fine semolina; 8 servings ASSEMBLING & SERVING

Giant Butternut Squash Ravioli might be a good recipe to expand your main course collection. One serving contains 471 calories, 24g of protein, and 28g of fat. This recipe serves 8. Head to the store and pick up parmesan cheese, salt and pepper, olive oil, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Make filling: Preheat oven to 42

Equipment you will use

Oven

Put squash chunks in a rimmed baking pan, drizzle with olive oil, and season generously with salt and pepper. Toss to coat.

Ingredients you will need

Salt And Pepper

Olive Oil

Squash

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Baking Pan

Bake, stirring squash every 20 minutes, until very tender, 35 to 45 minutes. Carefully spoon hot squash into a food processor and whirl until very smooth.

Ingredients you will need

Squash

Equipment you will use

Food Processor

Oven

Scrape squash into a large bowl and let cool. Stir in almonds, sage, parmesan, and nutmeg.

Ingredients you will need

Parmesan

Almonds

Nutmeg

Squash

Sage

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Bowl

Add salt and pepper to taste.

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Salt And Pepper

Assemble ravioli: Line a rimmed baking pan with parchment paper and sprinkle with semolina; set aside.

Ingredients you will need

Semolina

Ravioli

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Baking Paper

Baking Pan

Lay 1 pasta sheet on a work surface. Starting 2 in. away from a short end, spoon a 2-tbsp. mound of filling onto the middle of pasta sheet; repeat at 4-in. intervals. Around mounds of filling, brush pasta with water.

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Mounds Bar

Pasta

Water

Place a second pasta sheet over the first, starting at a short end and easing pasta over filling, gently pressing out air and sealing pasta around each mound of filling as you go.

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Pasta

Trim long sides of pasta sheet with a pastry wheel or knife so sheet is 4 in. wide.

Ingredients you will need

Pasta

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Knife

Cut ravioli between filling to make 4-in. squares.

Ingredients you will need

Ravioli

Transfer ravioli to parchment-lined pan and cover with plastic wrap; also gather and wrap pasta scraps. Continue shaping ravioli, rerolling scraps according to directions for Fresh Pasta Dough and stacking one more layer of parchment over first (add another pan if needed), until you've used all the filling; you should have 24 to 30 ravioli and may have leftover pasta dough. (If dough scraps become too dry to reroll, crumble into food processor and pulse with 1 tsp. water at a time until moistened.)

Ingredients you will need

Pasta Dough

Ravioli

Dough

Pasta

Water

Wrap

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Food Processor

Plastic Wrap

Frying Pan

To serve: In a saucepan, boil broth until reduced by a third.

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Broth

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Sauce Pan

Add butter; keep warm.

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Butter

Preheat oven to 150 and set 8 wide soup plates or rimmed dinner plates in oven to warm. Bring 2 large pots (8 to 10 qt. each) of generously salted water to a rolling boil and add 1 tsp. olive oil to each. Divide ravioli between pots, reduce heat so water boils gently, and cook ravioli, occasionally pushing down into the water, just until al dente (test a corner of one to check), 5 to 7 minutes.

Ingredients you will need

Olive Oil

Ravioli

Water

Soup

Equipment you will use

Oven

Set out soup plates. Using a slotted spoon, transfer 3 ravioli from water to each plate. Ladle broth over ravioli, sprinkle with parsley, and serve with parmesan.

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Parmesan

Parsley

Ravioli

Broth

Water

Soup

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Slotted Spoon

Ladle

*Shortcuts: Buy 2 3/4 lbs. peeled chunks of butternut squash instead of a whole squash. Buy semolina in the baking aisle of well-stocked markets. Instead of making pasta, buy about 2 lbs. fresh ravioli or lasagna sheets from a well-stocked grocery store or Italian deli, or from freshpasta.com ($79 for 16 oz.; 5-lb. minimum order). You may need to cut the ravioli in slightly different dimensions to make at least 24, and you may have leftover filling. For a recipe for chicken broth, see sunset.com/chickenbroth.

Ingredients you will need

Squash

Lasagne Noodles

Chicken Broth

Semolina

Ravioli

Pasta

Make ahead: Make filling (through step

and chill overnight. Fill ravioli (through step

Ingredients you will need

Ravioli

and chill them as long as 1 day, or freeze on pans until firm, transfer to bags, and freeze up to 3 weeks.

Equipment

Ingredients

Servings:

2Tbsps

butter 2kilograms

butternut squash* (about , peeled, seeded, and cut into 2-in. chunks 1Tbsp

minced flat-leaf parsley 1sheet

Fresh Pasta Dough, rolled into as directed, or 2 lbs. purchased fresh ravioli or lasagna sheets 1Tbsp

minced fresh sage 177milliliters

ground toasted almonds 1quart

reduced-sodium chicken broth or homemade chicken broth 1teaspoons

freshly grated nutmeg 1Tbsp

extra-virgin olive oil 2teaspoons

extra-virgin olive oil 414milliliters

ounces freshly grated parmesan cheese 8servings

Freshly grated parmesan cheese 8servings

Salt and freshly ground black pepper 8servings

Fine semolina 8servings

ASSEMBLING & SERVING

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Rodano Vigna Viacosta Chianti Classico with a 4.4 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.