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.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Butternut Squash Ravioli

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Butternut Squash Ravioli

Butternut Squash Ravioli

Butternut Squash Ravioli

Recipe courtesy of Torino's At Home

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

Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce

Roasted Butternut Squash Ravioli with Sage, Hazelnut and Brown Butter Sauce

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories