Butternut Squash Hazelnut Ravioli in Garlic Parmesan Broth
Ingredients
Parmesan Broth
-
4
cups
low sodium chicken broth
-
½
cup
white wine or more chicken broth
-
4
pieces
parmesan cheese rinds
-
2
sprigs
fresh thyme
-
2
cloves
garlic
-
to taste
black pepper
Butternut Ravioli
-
4
cups
cubed butternut squash
-
1
tablespoon
extra virgin olive oil
-
to taste
kosher salt and pepper
-
1
cup
whole milk ricotta cheese
-
½
cup
freshly grated parmesan
-
¼
teaspoon
nutmeg
-
1
pound
fresh pasta dough or 40-50 wonton wrappers
-
4
tablespoons
salted butter
-
½
cup
roughly chopped hazelnuts
-
1
tablespoon
fresh oregano leaves
-
to serve
basil pesto
Instructions
- Prepare the parmesan broth by combining broth, wine, parmesan rinds, garlic, thyme, and pepper in a pot and simmering for 30 minutes.
- Preheat the oven to 400°F and roast the butternut squash with olive oil, salt, and pepper for 25-30 minutes until tender.
- Blend the roasted squash with ricotta, parmesan, and nutmeg until smooth, then season with salt and pepper.
- Roll out the pasta dough and place filling on half of the sheet, then fold and cut into squares, sealing the edges.
- Brown the butter in a skillet, add hazelnuts and oregano, and cook until toasted.
- Boil the ravioli in salted water until they float, then drain and toss with the hazelnuts.
- Serve the ravioli in bowls, ladle the broth over top, and add pesto.
Nutrition Facts (estimated)
Servings
6
Calories
991
Total fat
50g
Total carbohydrates
90g
Total protein
25g
Sodium
800mg
Cholesterol
100mg
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