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    You are in: Home / Italian / Butternut Squash Ravioli With Hazelnut Sauce Recipe
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    Butternut Squash Ravioli With Hazelnut Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

    DogAndCatDoc's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Butternut Squash Ravioli With Hazelnut Sauce

    Serving Size: 1 (120 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 274.1
     
    Calories from Fat 180
    65%
    Total Fat 20.0 g
    30%
    Saturated Fat 9.0 g
    45%
    Cholesterol 35.6 mg
    11%
    Sodium 192.7 mg
    8%
    Total Carbohydrate 19.7 g
    6%
    Dietary Fiber 2.5 g
    10%
    Sugars 4.7 g
    19%
    Protein 6.0 g
    12%

    The following items or measurements are not included:

    pasta

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