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Ravioli Filling, Winter Squash (P, TNT)
Source: Self
Yield: About 20 ravioli

1 cup cooked and pureed winter squash (pumpkin/acorn/butternut, etc.)
1 tsp. nutmeg
1/4 cup onion, finely diced
Salt, pepper
1 tsp. ground sage
Matzo meal or bread crumbs

Combine pureed squash, nutmeg, salt, pepper, and ground sage. Set aside. Sauté onion until translucent and add to squash mixture. Add enough matzo meal/bread crumbs to form a firm, but not dry filling.

Fill and seal your ravioli.

I do a lot of experimentation with ravioli fillings and have yet to have a failure (well, that is, one that doesn't taste good!). Since I've been teaching pasta making, I have tried to stress that the only limit to what you can create is the limit you put on your imagination!

One alternative in these fillings: you can add a well-beaten (but not cooked) egg to any of these to give the filling a fuller, more rounded texture. It is, however, optional.

Posted by Debra Widera

Nutritional Info Per Serving: N/A