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Ingredients
| butternut squash: 1 |
| hazelnuts - filberts (whole): 1/2 cup |
| onions (chopped): 1 cup (diced) |
| garlic (minced): 1 tsp (minced) |
| olive oil: 1 Tbl |
| bread crumbs: 1/2 cup |
Hazelnut Butternut Squash Ravioli Filling
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
40 min -
Servings
5 serving(s)
Tags
- Preheat oven to 350°F Cut squash into quarters, remove seeds & place in a baking dish with 1/2 c water.
- Cover & bake till tender.
- Cool & then scrape out the flesh & mash. Set aside.
- Increase oven temperature to 375°F.
- Place hazlenuts on a cookie sheet & roast until lightly browned, about 7 minutes.
- Let cool & then rub off their skins.
- Saute onion & garlic in oil until browned. Add 1 c suqash & cook for 2 minutes over medium heat.
- Place all ingredients in a food processor & process until smooth.
- Use to fill pasta dough of your choice & cook as desired.