Butternut squash ravioli
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Butternut squash |
| 2 | tablespoons | Unsalted butter |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Black pepper; freshly ground |
| ½ | cup | Grated Panela Or Parmesan Cheese |
| 2 | cups | Warm seasoned chicken broth or |
| 2 | tablespoons | Butter and |
| ½ | cup | Freshly grated cheese |
Directions
Preheat oven to 375 degrees. Cut the butternut squash in half lengthwise and scrape out seeds and stringy flesh with a teaspoon. Place squash halves, cut side up, in a baking dish just large enough to hold them. Place 1 tablespoon butter in each cavity. Sprinkle with half the salt and pepper.
Cover tightly with aluminum foil and roast 4050 minutes until tender.
Remove from oven and let cool. Scrape flesh out of shells with a spoon and place in the bowl of a food processor. Add ½ cup grated cheese and remaining salt and pepper and process until smooth. Taste and adjust seasoning if necessary. Form and cook raviolis as detailed above. Serve in broth or with butter and grated cheese. Yield: Enough filling for 25-30 ravioli Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/20/96 show
Recipe By : TOO HOT TAMALES SHOW TH6347 Posted to MC-Recipe Digest V1 #316 Date: Tue, 26 Nov 1996 06:52:59 -0600 From: Pat Asher <asher@...>