Recipe courtesy of Mary Sue Milliken and Susan Feniger
Yield:
enough filling for 25 to 30 ra
Level:
Easy

Ingredients

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 40 to 50 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 1/2 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.

IDEAS YOU'LL LOVE

Roasted Butternut Squash

Recipe courtesy of Ina Garten

Roasted Butternut Squash Soup and Curry Condiments

Recipe courtesy of Ina Garten

Butternut Squash and Apple Soup

Recipe courtesy of Ina Garten

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

Roasted Butternut Squash

Recipe courtesy of Sandra Lee

Roasted Butternut Squash Soup

Butternut Squash Soup With Chicken Sausage

Recipe courtesy of Food Network Kitchen

Cheesy Ravioli Lasagna

Recipe courtesy of Food Network Kitchen

Butternut Squash and Pear Soup

Recipe courtesy of Dave Lieberman

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking