First off, thanks to everyone who has wished me better over the last few days. Apparently your good vibes have worked; today I feel a little more like a train wreck, and a little less like I’m on my deathbed. (Trust me, it’s a big step in the right direction).

On to the fun stuff! I made another batch of ravioli last weekend, and if you remember this ravioli, then you remember that making ravioli is a big, multi-step ordeal. Since that is the case,  I decided to split the process up into multiple posts. This way, you won’t be roped into reading the longest post ever, and if you are already familiar with one of the steps, you can skip reading that day entirely (but please don’t. I get lonely.)

Today I’m talking about the filling. Really you can fill ravioli with anything you want: italian sausage, chicken, cheese, or in this case, butternut squash. I always make the filling a day ahead and refrigerate it. It’s one less thing to worry about before assembly, and the flavors can meld more if left in the fridge overnight.

Chicken and Butternut Squash Ravioli Filling

Ingredients:

• 1 butternut squash
• 1 Lb. ground chicken
• 1/2 a large onion, minced
• 1 Tbsp. butter
• 1 tsp. sage
• 1/2 tsp. nutmeg
• salt and pepper to taste

Note: This recipe is for a double batch of ravioli. If you’re only making one batch, just cut everything in half.

Step 1: Quarter the butternut squash using any method you prefer (I do it this way) Remove the seeds and strings, coat it in olive oil, and roast in the oven at 350 degrees for 45-50 minutes. Once it’s done, remove it from the oven and set it aside to cool.

Step 2: While the squash is cooling, heat the butter in a skillet over medium heat.  Once it’s melted, add the minced onion and cook until the onion is soft. Add the sage and nutmeg.

Step 3: Add the ground chicken. Cook until it’s done through, making sure it is in small pieces.

Step 4: After the chicken is cooked through, turn off the heat and set it aside. Scoop the squash out of the skin into a bowl. Use a fork or potato masher to smush the squash into a pulp. Once the squash is squished,  add the chicken mixture and mix everything together thoroughly.

Add salt and pepper to taste, then cover the filling and put it in the fridge overnight.

Since this is a filling, the emphasis is on keeping all the ingredients as small as possible, so they’ll fit in the ravioli.

If this weekend is going to be cold and dreary, it might be the perfect time to make some of this ravioli! Tomorrow we’ll mix up the dough.

The Wife