🍽️ FittestMe.aiFoodsNutrients

Squash ravioli filling Recipe

Italian · Pasta filling · 55 min total

A creamy, savory butternut squash filling perfect for homemade ravioli, enhanced with Parmesan and a hint of nutmeg.

Ingredients

• 1 small butternut squash (about 1.5 lbs), halved and seeded
• 2 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• 1/4 cup ricotta cheese
• 1 large egg yolk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 2 tablespoons chopped fresh sage (optional)

Instructions

1. Preheat oven to 400°F (200°C). Place squash halves cut-side up on a baking sheet, drizzle with olive oil, and roast until tender, about 35-40 minutes. Let cool slightly.
2. Scoop out the flesh into a bowl and mash with a fork until smooth. Measure 1 cup of squash purée (save any extra for another use).
3. In a medium bowl, combine the squash purée, Parmesan, ricotta, egg yolk, salt, pepper, nutmeg, and sage (if using). Mix until well combined.
4. Transfer filling to a piping bag or zip-top bag with a corner snipped off for easy filling of ravioli. Use immediately or refrigerate for up to 2 days.

Tips

• For a smoother texture, press the squash purée through a fine-mesh sieve.
• Filling can be made ahead and stored in the refrigerator for up to 2 days.
• If filling seems too soft, add a tablespoon of breadcrumbs to thicken.

More about Squash ravioli filling →

AI estimate may be inaccurate · Terms