Hazlnut squash ravioli filling
3 cups
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 LAWRENCE KELLIE On 03-17-95