Roasted Butternut Squash Ravioli Filling
Italian

Roasted Butternut Squash Ravioli Filling

This recipe has a secret ingredient! Why not put cookies in your ravioli?

By Chef Laura Bonicelli

amaretti cookies

Prep Time

15 min

Cook Time

1 hr

Total Time

1 hr 15 min

Servings

8 servings

Ingredients

  • 1 medium butternut squash
  • 2 tablespoonsbrown sugar
  • 1 1/2 cupsgrated Parmesan or Asiago
  • 2 amaretti cookies (crushed)
  • Kosher salt (to taste)
  • freshly grated nutmeg (to taste)

Instructions

  1. 1

    Preheat the oven to 450º F. Spray a baking sheet with cooking spray.

  2. 2

    Cut the squash in half crosswise. Place, cut side down, on the baking sheet. Bake for 20 minutes. Turn the heat down to 400º F and bake for another 30 to 40 minutes--until very tender.

  3. 3

    Remove the squash from the oven. Cool. Peel and discard the seeds and stringy membrane.

  4. 4

    Cut the squash into pieces and mash well or run through a food mill or ricer.

  5. 5

    Mix with the other ingredients; taste and adjust the seasonings. Use this mixture to fill ravioli.

Nutrition (per serving)

127

Calories

8g

Protein

15g

Carbs

5g

Fat

2g

Fiber

305mg

Sodium