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squash ravioli filling

post #1 of 6
10/17/10 at 5:25pm
Thread Starter 
I want to make ravioli this week, does anyone have any recipe suggestions? I have lots of squash so I want this to be the main ingredient in the filling. Sauce recommendations would be appreciated as well...
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post #2 of 6
10/17/10 at 6:06pm
I make butternut squash ravioli and serve it with a sage and browned butter sauce.

This is the filling:

2 and 1/2 cups roasted butternut squash
2 eggs
1/2 cup fresh grated Parmesan cheese
1/2 tsp fresh ground nutmeg
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post #3 of 6
10/19/10 at 4:54pm
No recipe but i will second zinemama that you need to roast the squash to get the moisture out of it. Steamed will be awful.

Even mashing it and draining it is good.
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post #4 of 6
10/20/10 at 9:22am
I do pumpkin ravioli every fall and for the filling I use, roasted and mashed pumpkin, ricotta, fresh parmesan, eggs, shallots, nutmeg and salt and pepper. I serve it with a browned butter and sage sauce. So yummy.
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post #5 of 6
10/20/10 at 12:28pm
Thread Starter 
I roasted the squash last night and will make the filling and the pasta this afternoon. These recipes seem simple enough. wish me luck! I have never made this before and I have my boss coming for dinner.

Is the brown butter sage sauce something that can be made ahead of time?
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post #6 of 6
10/20/10 at 12:48pm
Do the brown butter sauce when you're ready to serve. It takes minutes.
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Mothering › Forums › Health › Nutrition and Good Eating › squash ravioli filling