1 sm Butternut squash 1/2 c Hazelnuts 1 c Onions, diced 1 ts Garlic, minced 1 tb Olive oil 1/2 c Breadcrumbs Preheat oven to 350F. 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 375F. 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. "Vegetarian Gourmet" Spring 1994
How To make Hazlnut Squash Ravioli Filling's Videos
Tortellini made from scratch with a sage and hazelnut butter sauce
There's nothing more rewarding then making your own pasta from scratch, but even if you buy ready made fresh pasta sheets, making your own tortellini is equally rewarding. See my pasta making recipe. Once made, the tortellini can also be frozen for another day. This recipe uses butternut squash and Parmesan cheese for the tortellini filling. The sauce is made using nut brown butter, dry white wine and sage with a touch of lemon juice (see my wine substitutes). Some crushed roasted hazelnuts are added for texture, and It's then thickened with a little more butter for that silky creamy consistency just before serving. A marriage of flavours that is guaranteed to start a party in your mouth. Enjoy my tortellini made from scratch with sage and hazelnut butter sauce.
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Brown Butter & Sage Butternut Squash Ravioli
Full recipe on my website! Butternut Squash Ravioli is the perfect fall or winter dish, especially with brown butter, fried sage and hazelnuts. The best part is you’ll need less than 30 minutes to make it and it’ll taste like it was made in a 5-star kitchen! Instagram: @tastefullygrace
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Cappellacci with Sage & Butter Sauce | Gennaro Contaldo - AD
This is a paid ad by Bertolli with Butter & Olive Oil. Gennaro returns to the island of Salina in Italy to cook a surprisingly simple, yet delicious Sage and Butter Sauce sauce. Matching it with a Ricotta & Spinach Cappella (ravioli), this versatile sauce can take almost any pasta dish to the next level. In the words of the great Gennaro “You will love it!”
Links from the video: Perfect Pasta Dough with Gennaro | Classic Carbonara | Fresh Prawn Linguine | Gennaro's Secret Allotment |
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Butternut Squash Jumbo Ravioli
With Sage and Wild Mushrooms, finished with a Brown Butter Sauce and Shaved Parmesan Cheese $14.95