Butternut Squash Ravioli With Hazelnut Sauce
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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.
- Ready In:
- 1hr 15mins
- 1 -2 lb winter squash, such as butternut or Hubbard
- 3⁄4 cup fresh breadcrumb
- 2 tablespoons parmesan cheese, grated
- 1⁄4 cup parmesan cheese, grated
- 2 teaspoons honey
- 1⁄2 teaspoon fresh thyme, chopped
- 1⁄2 teaspoon fresh rosemary, chopped
- 1⁄2 teaspoon fresh sage, chopped
- 1 teaspoon orange zest
- salt & freshly ground black pepper
- 1 teaspoon extra virgin olive oil
- 1 teaspoon walnut oil or 1 teaspoon hazelnut oil
- 1⁄3 cup hazelnuts or 1/3 cup walnuts, chopped
- 6 tablespoons unsalted butter
- 1 pinch nutmeg, freshly-grated
- 2 sheets ravioli egg pasta or 2 sheets wonton wrappers
- 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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