Recipe

Butternut Squash Ravioli With Hazelnut Sauce Recipe

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Ingredients

6 tbsps unsalted butter .
1 tsp walnut oil or hazelnut oil .
1-2 lb winter squash, such as butternut or Hubbard .
2 tbsps parmesan cheese, grated .
2 tsps honey .
1/2 tsp fresh sage, sliced .
3/4 c fresh breadcrumbs .
salt & freshly ground black pepper .
2 sheets ravioli egg pasta or wonton wrappers .
1 tsp orange zest .
1 pinch nutmeg, freshly-grated .
1/2 tsp fresh rosemary, sliced .
1 tsp extra-virgin olive oil .
1/4 c parmesan cheese, grated .
1/2 tsp fresh thyme, sliced .
1/3 c hazelnuts or walnuts, sliced

Directions

Step #1 Preheat oven to 350°F Lightly oil a baking sheet.
Step #2 Cut the squash in half through the stem & lay the halves cut side down on the oiled baking sheet.
Step #3 Bake 50-60 mins, until easily pierced with a knife.
Step #4 Remove from oven & set aside to cool.
Step #5 Scoop out seeds & fibers & discard, then spoon the flesh into a mixing bowl.
Step #6 Mash squash with a potato-masher until smooth, 2 tbsps Parmesan, then add breadcrumbs, thyme, sliced sage, honey, rosemary, & orange zest.
Step #7 Mix thoroughly & season this with salt & pepper.
Step #8 Warm the olive oil & nut oil over med-heat/flame in a small frying pan & add hazelnuts or walnuts.
Step #9 Cook, stirring often, about 3 mins, or until nuts are golden.
Step #10 Transfer nuts to a plate & set aside.
Step #11 Melt butter in a medium saucepan until it turns brown & begins to smoke, 3-4 mins.
Step #12 Remove as soon as possible from heat, add nutmeg, & set aside.
Step #13 Place a pasta sheet on a lightly floured work surface.
Step #14 Spoon mounds of filling on the sheet about 1 1/2 inches apart (the number of mounds you make will depend on the size of the pasta sheets you use).
Step #15 Lightly mist the mounds with a spray mister filled with water, then place a second pasta sheet over the first, covering the filling mounds, & pressing firmly around the edges & between the mounds to seal.
Step #16 Using a fluted cutting wheel or knife, cut between the rows of ravioli.
Step #17 Repeat with remaining sheets of pasta & filling.
Step #18 Bring a large pot of salted water to a boil.
Step #19 Add ravioli & cook this until tender, 2-3 mins.
Step #20 To serve, reheat the browned butter.
Step #21 Drain ravioli & place this in warmed serving bowl.
Step #22 Toss with butter, sprinkle with hazelnuts & 1/4 c Parmesan.
Step #23 Serve as soon as possible.
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Butternut Squash Ravioli With Hazelnut Sauce Recipe

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