Butternut Squash Ravioli With Hazelnut Sauce

"Another recipe in search of duplicating the deliciuos ravioli from Rising Moon. This recipe came from "Where the world's recipes are" website. Haven't made it yet, but plan to soon."
 
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Ready In:
1hr 15mins
Ingredients:
16
Serves:
6
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ingredients

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directions

  • Preheat oven to 350°F Lightly oil a baking sheet.
  • Cut the squash in half through the stem and lay the halves cut side down on the oiled baking sheet.
  • Bake 50-60 minutes, until easily pierced with a knife.
  • Remove from oven and set aside to cool. Scoop out seeds and fibers and discard, then spoon the flesh into a mixing bowl. Mash squash with a potato-masher until smooth, then add breadcrumbs, 2 tablespoons Parmesan, honey, thyme, rosemary, chopped sage, and orange zest.
  • Mix thoroughly and season with salt and pepper.
  • Warm the olive oil and nut oil over medium heat in a small frying pan and add hazelnuts or walnuts.
  • Cook, stirring often, about 3 minutes, or until nuts are golden.
  • Transfer nuts to a plate and set aside.
  • Melt butter in a medium saucepan until it turns brown and begins to smoke, 3-4 minutes.
  • Remove immediately from heat, add nutmeg, and set aside.
  • Place a pasta sheet on a lightly floured work surface.
  • 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).
  • Lightly mist the mounds with a spray mister filled with water, then place a second pasta sheet over the first, covering the filling mounds, and pressing firmly around the edges and between the mounds to seal.
  • Using a fluted cutting wheel or knife, cut between the rows of ravioli.
  • Repeat with remaining sheets of pasta and filling.
  • Bring a large pot of salted water to a boil.
  • Add ravioli and cook until tender, 2-3 minutes.
  • To serve, reheat the browned butter. Drain ravioli and place in warmed serving bowl.
  • Toss with butter, sprinkle with hazelnuts and 1/4 cup Parmesan.
  • Serve immediately.

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RECIPE SUBMITTED BY

I live in a small town in Oregon, still awaiting our first stop light. I work in a neighboring town as a small animal veterinarian, part-time. I have a four year old daughter and a 2 year old son. I have two large horses, a miniature horse, one dog and one cat. My husband and I enjoy anything in the out of doors. Besides spending time with family and our animals, my family and I enjoy being involved in our church and spending time with friends. Although many of my recipes posted are of desserts I like to make for family or friends, I have for the last several years ascribed to a healthier lifestyle...eating lots of protein, veggies and fruits. No, I am not a low carber....I eat the right carbs....brown rice, whole wheat bread and all in moderation. I do have several recipes posted that I use often that adhere to these guidelines. When you combine eating nutrient dense foods with monitoring your caloric intake, you can't help but be healthy! There is an awesome free website that you can use along with Zaar to help meet these goals. It is www.calorie-count.com. It takes a day or two to learn how to use it...but it is a fantastic resource for anyone wanting to analyze what they eat and figure out what your caloric expenditures and allowances should be. Like Zaar it also had a wonderful community of people with a common interest...staying healthy while enjoying foods. OK...enough of the plug...but I really do love that website! Zaar has been great for finding recipes that fit this lifestyle...many recipes can simply be modified to be healthy. The variety this gives us has made the difference in getting the whole family to eat that way....that's right...I don't think my daughter has tasted white bread more than two to three times in her life!!! On all four of her birthdays she turned up her nose at the cake I baked her (a once a year exception)....which made me so happy!! So thank you Zaar....for contributing to our healthy lifestyle...couldn't do it without you!!!
 
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