Hazlnut Squash Ravioli Filling Recipe
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Hazlnut Squash Ravioli Filling
1 small Butternut squash
1/2 cup Hazelnuts
1 cup Onions, diced
1 tsp Garlic, minced
1 tbsp Olive oil
1/2 cup 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 |
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