Hazlnut Squash Ravioli Filling
Yield
3 cupsPrep
35 minCook
5 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
butternut squash
|
*
|
| ½ | cup |
hazelnuts (filberts)
|
|
| 1 | cup |
onions
diced |
|
| 1 | teaspoon |
garlic
minced |
|
| 1 | tablespoon |
olive oil
|
|
| ½ | cup |
bread crumbs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
butternut squash
|
*
|
| 118 | ml |
hazelnuts (filberts)
|
|
| 237 | ml |
onions
diced |
|
| 5 | ml |
garlic
minced |
|
| 15 | ml |
olive oil
|
|
| 118 | ml |
bread crumbs
|
|
Directions
Preheat oven to 350℉ (180℃).
Cut squash into quarters, remove seeds and place in a baking dish with ½ cup water.
Cover and bake until tender.
Cool and then scrape out the flesh and mash.
Set aside.
Increase oven temperature to 375℉ (190℃).
Place hazlenuts on a cookie sheet and roast until lightly browned, about 7 minutes.
Let cool and then rub off their skins.
Sauté onion and garlic in oil until browned.
Add 1 cup suqash and cook for 2 minutes over medium heat.
Place all ingredients in a food processor and process until smooth.
Use to fill pasta dough of your choice and cook as desired.
