Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
enough filling for 25 to 30 raviolis
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.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Saffron Risotto with Butternut Squash

Recipe courtesy of Ina Garten

Orange-Glazed Grilled Acorn Squash

Recipe courtesy of Bobby Flay

Butternut Squash Ravioli

Recipe courtesy of Torino's At Home

Butternut Squash Ravioli

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Butternut Squash Ravioli

Butternut Squash Ravioli: Agnolotti di Zucca

Recipe courtesy of Scala's Bistro

Butternut Squash Ravioli with Sage Brown Butter and Bittersweet Chocolate

Recipe courtesy of Michael Chiarello

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.