Butternut squash filling
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Butternut squash filling
  Squash    Ravioli    Fillings  
Last updated 6/12/2012 1:11:40 AM. Recipe ID 39256. Report a problem with this recipe.
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      Title: Butternut squash filling
 Categories: Ravioli &, Fillings
      Yield: 4 Servings
 
      5 oz Butternut squash; peeled and
           -seeded
      2 tb Unsalted butter
           Nutmeg
           Salt
  2 1/2 tb Parmigiano-reggiano cheese;
           -freshly grated
 
  1. Grate the butternut squash. Saute it in the butter over very low
  heat, preferably in a nonstick pan, being careful that it never burns
  but gives up its own water as a medium to cook in, about 15-20
  minutes. It should break down into a smooth mass. Mixture must be
  cooked until it is thick. 2. Remove from the heat and stir in nutmeg,
  salt and cheese.
  
  The filling can be made 2 days in advance, and refrigerated. Warm
  before using to stuff pasta.
  
  NOTES : **Adapted from a recipe in "IN NONNA'S KITCHEN"
  
  Recipe 




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Recipe ID 39256 (Apr 03, 2005)

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