Go Back

Butternut Squash Filling

Print Recipe

Ingredients
  

  • 2 1/2 pound butternut squash
  • extra virgin olive oil
  • salt and pepper
  • few sprigs fresh thyme
  • 1/3 cup minced shallot
  • 1 tbsp butter
  • 1/2 cup loosely packed, freshly grated Parmesan
  • 1/2 cup fresh ricotta, drained if necessary
  • freshly grated nutmeg

Instructions
 

  • To roast the butternut squash: Preheat the oven to 425F. Slice the squash in half lengthwise. Scoop out the seeds. Place the squash, cut side up, on a sheet pan, drizzle with olive oil, and season with salt and pepper. Place a few sprigs of thyme on top. Roast until the squash is fork tender, 50 to 60 minutes. Let cool. Scoop out the flesh and place in a food processor. Discard its skin.
  • Heat the butter in a skillet. Add the shallot and sauté until soft and golden brown, about 5-7 minutes.
  • Add the shallot to the food processor, along with the Parmesan and ricotta. Add a few gratings of nutmeg. Season with salt and pepper. Pulse until well combined. Transfer mixture to a piping bag.

Notes

Makes about 2 1/2 dozen large ravioli