Hazlnut Squash Ravioli Filling Recipe
Yield: 3 CupsRecipe by luhu.jp
Ingredients:
1 small: Butternut squash,
1/2 cup: Hazelnuts,
1 cup: Onions, diced
1 tsp: Garlic, minced
1 tbsp: Olive oil,
1/2 cup: Breadcrumbs,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp