Hazelnut Butternut Squash Ravioli Filling

Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

I had a version of this from the company Rising Moon....it is fabulous....so I am looking for a recipe similar to this and plan to try it soon...didn't want to lose it. Apparently this one originally comes from "Vegetarian Gourmet" Spring 1994.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Cut squash into quarters, remove seeds & place in a baking dish with 1/2 c water.
  2. Cover & bake till tender.
  3. Cool & then scrape out the flesh & mash. Set aside.
  4. Increase oven temperature to 375°F.
  5. Place hazlenuts on a cookie sheet & roast until lightly browned, about 7 minutes.
  6. Let cool & then rub off their skins.
  7. Saute onion & garlic in oil until browned. Add 1 c suqash & cook for 2 minutes over medium heat.
  8. Place all ingredients in a food processor & process until smooth.
  9. Use to fill pasta dough of your choice & cook as desired.

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