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