Hazelnut Butternut Squash Ravioli Filling |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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:
1 small butternut squash |
1/2 cup hazelnuts |
1 cup onion, diced |
1 teaspoon garlic, minced |
1 tablespoon olive oil |
1/2 cup breadcrumbs |
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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