Butternut Squash Ravioli With Hazelnut Sauce Recipe

Directions:

1. Preheat oven to 350°F Lightly oil a baking sheet.
2. Cut the squash in half through the stem and lay the halves cut side down on the oiled baking sheet.
3. Bake 50-60 minutes, until easily pierced with a knife.
4. 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.
5. Mix thoroughly and season with salt and pepper.
6. Warm the olive oil and nut oil over medium heat in a small frying pan and add hazelnuts or walnuts.
7. Cook, stirring often, about 3 minutes, or until nuts are golden.
8. Transfer nuts to a plate and set aside.
9. Melt butter in a medium saucepan until it turns brown and begins to smoke, 3-4 minutes.
10. Remove immediately from heat, add nutmeg, and set aside.
11. Place a pasta sheet on a lightly floured work surface.
12. 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).
13. 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.
14. Using a fluted cutting wheel or knife, cut between the rows of ravioli.
15. Repeat with remaining sheets of pasta and filling.
16. Bring a large pot of salted water to a boil.
17. Add ravioli and cook until tender, 2-3 minutes.
18. To serve, reheat the browned butter. Drain ravioli and place in warmed serving bowl.
19. Toss with butter, sprinkle with hazelnuts and 1/4 cup Parmesan.
20. Serve immediately.