We just can’t quitaly: butternut squash & mushroom ravioli en brodo

Ravioli en brodo

Yeah, we wrote earlier about avoiding Italian.  But Steve never meant for ravioli to be included in that resolution. He still looks for just about any excuse to make pasta, especially now he knows 00 flour is available locally in 5-kilo bags. And while we still have a pile of butternut and other winter squash on our counter, this batch actually came about as we prepared to greet our new upright freezer. (Hail, god of chilly overabundance! Thank you for gracing us with the ability to see what’s inside you, freeing us from the curses of lost lamb shanks, bacon packs and stray chestnuts!) The same re-org gleaned another of our former flock, which became an excellent stock. Presto! (Damn you, apt Italian expression!) A new start on freezer discipline, plus an excuse for ravioli en brodo, one of the loveliest ways to enjoy winter squash.

The squash mixture freezes quite well, and makes for a creamy yet solid ravioli filling. This is helpful for our sometimes imperfectly-sealed pillows, a sign we still need ravioli practice. While originally a recipe from Regina Schrambling (high priestess of snark and one of our favorite food-related bloggers), Michelle started tinkering with it a while back—experimenting with different mushrooms, bumping up the amounts of garlic and sage, omitting the soy sauce and other variations. We prefer roasting our own squash, but use the called-for canned pumpkin when necessary. Settled into a rich chicken broth and sprinkled with Parmesan cheese, it’s one reason why Italian can’t seem to keep away from our home.


(adapted from Regina Schrambling’s Squash: A Country Garden Cookbook)

  • 2 TB olive oil
  • 2 TB butter
  • 3 oz. shiitake or other mushrooms, stemmed and finely diced
  • 2 shallots, finely chopped
  • 5 cloves garlic, minced
  • 1 tsp. soy sauce (optional)
  • 2 t. fresh sage, minced
  • 1-1/2 c. mashed roasted winter squash* or canned pumpkin
  • 3/4 c. grated Parmesan cheese
  • 1/2 c. bread crumbs
  • chopped parsley
  • salt & pepper
  • 1 egg white

Melt oil and butter in a skillet over medium heat.  Add mushrooms, shallots and garlic and sauté until tender.  Stir in sage and optional soy sauce.  Raise heat and cook until mushrooms are fully cooked and starting to darken. Let cool slightly.

In a mixing bowl, combine mushroom mixture with squash, cheese and bread crumbs.  Season with salt, pepper and chopped parsley.  Blend in egg white.

Use for filling ravioli or other stuffed pasta.  Serve in broth or drizzled with browned butter and sage.

* Roast seeded and halved butternut squash, cut side down, in 1/2″ or so of water, at 400° F for 30-45 minutes.  Cool, then spoon flesh out and mash.  Larger squash can be quartered and cooked in the same way.


    • Oh, yeah, we’ve got 10 right now (a mix of Barred Rocks, Aracaunas, N.H. Red, white Wyandottes and Speckled Sussex). They came in May and are just now starting to lay. And, goodness, I have no idea on the napkins! Wherever I found them ages ago, I must’ve only bought two.

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