Hazelnut squash ravioli filling
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Butternut squash |
| ½ | cup | Hazelnuts |
| 1 | cup | Onions, diced |
| 1 | teaspoon | Garlic, minced |
| 1 | tablespoon | Olive oil |
| ½ | cup | Breadcrumbs |
Directions
Preheat oven to 350F.
Cut squash into quarters, remove seeds & place in a baking dish with ½ 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 Submitted By DOROTHY FLATMAN On 01-17-95
Related recipes
- Butternut squash filling
- Butternut squash ravioli
- Hazelnut squash soup
- Hazelnut-honey baked squash
- Hazlnut squash ravioli filling
- Pumpkin ravioli
- Pumpkin ravioli (hazen)
- Pumpkin ravioli \"hats\"
- Pumpkin ravioli with pumpkin seed sauce
- Pumpkin-pecan ravioli
- Ravioli filled with pumpkin
- Ravioli filling
- Sweet squash raviolis with sage brown butter sauce
- Vegetable filled ravioli
- White chocolate \"ravioli\" w/ hazelnut filling
- White chocolate \"ravioli\" with hazelnut
- Winter squash ravioli w/crisped sage leaves
- Winter squash risotto
- Winter squash rolls
- Winter squash tart