Ingredients
- 1 medium butternut squash
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon freshlyground black pepper
- 1/2 cup grated Panela or Parmesan cheese
- 2 cups warm seasoned chicken broth or additional 2 tablespoons butter and 1/2 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 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.
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By dianamendoza100...
Castaic, 43
on May 13, 2010
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Loved the filling, added Parmesan and a little goat cheese. Used a basic pasta recipe for the version with Sage Butter; used wonton wrappers for a deep fried version dipped in a roasted garlic mascarpone cheese dip...YUMMMM.
Laughed at the people who gave this only one star because the pasta part was missing. If you are smart enough to look up a Butternut Suash filling you should have the brains to look up a pasta recipe. Best of luck to those who cannot multi-task.
By ann_cookie
Estero, FL
on November 14, 2009
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This is a filling recipe that I just love. I season the squash with a tiny bit of nutmeg and sometimes add spinach. It makes a pretty filling. I have used a basic pasta dough and also used purchased won ton wrappers both with great success.
By jess.raminger_1...
marshfield, WI
on October 31, 2009
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where's the pasta part, i won't make it cause it's missing parts to the recipe.
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