| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Ravioli &, Fillings |
4 |
Servings |
INGREDIENTS
| 5 |
oz |
Butternut squash; peeled and seeded |
| 2 |
tb |
Unsalted butter |
|
|
Nutmeg |
|
|
Salt |
| 2 1/2 |
tb |
Parmigiano-reggiano cheese; freshly grated |
INSTRUCTIONS
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 by: * See Below
Posted to recipelu-digest Volume 01 Number 533 by Kj375 <Kj375@aol.com> on
Jan 15, 1998
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