Butternut Squash Ravioli
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Butternut Squash Ravioli
  Squash    Ravioli    Tamales  
Last updated 6/12/2012 1:11:40 AM. Recipe ID 39259. Report a problem with this recipe.
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      Title: Butternut squash ravioli
 Categories: Too, Hot, Tamales
      Yield: 4 Servings
      1 md Butternut squash
      2 tb Unsalted butter
      1 ts Salt
    1/2 ts Black pepper; freshly ground
    1/2 c  Grated Panela Or Parmesan
      2 c  Warm seasoned chicken broth
      2 tb Butter and
    1/2 c  Freshly grated cheese
  Preheat oven to 375 degrees. Cut the butternut squash in half
  lengthwise and scrape out seeds and stringy flesh with a teaspoon.
  Place squash halves, cut side up, in a baking dish just large enough
  to hold them. Place 1 tablespoon butter in each cavity. Sprinkle with
  half the salt and pepper. Cover tightly with aluminum foil and roast
  4050 minutes until tender. Remove from oven and let cool. Scrape
  flesh out of shells with a spoon and place in the bowl of a food
  processor. Add 1/2 cup grated cheese and remaining salt and pepper
  and process until smooth. Taste and adjust seasoning if necessary.
  Form and cook raviolis as detailed above. Serve in broth or with
  butter and grated cheese. Yield: Enough filling for 25-30 ravioli

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Recipe ID 39259 (Apr 03, 2005)

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