Butternut Squash Ravioli With Hazelnut Sauce

READY IN: 1hr 15mins




  • 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.