| 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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