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Hazelnut squash ravioli filling
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| Artist: |
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| Categories: |
Entrees, Pastas & Noodles, Squash, Vegetables, Vegetarian |
| Yield: |
3 |
| Rating: |
0 |
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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 |
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Procedures:
| 1 | Preheat oven to 350°F. | | 2 | Cut squash into quarters, remove seeds & place in a baking dish with ?c water. | | 3 | Cover & bake till tender. | | 4 | Cool & then scrape out the flesh & mash. | | 5 | Set aside. | | 6 | Increase oven temperature to 375°F. | | 7 | Place hazlenuts on a cookie sheet & roast until lightly browned, about 7 minutes. | | 8 | Let cool & then rub off their skins. | | 9 | Saute onion & garlic in oil until browned. | | 10 | Add 1 c suqash & cook for 2 minutes over medium heat. | | 11 | Place all ingredients in a food processor & process until smooth. | | 12 | Use to fill pasta dough of your choice & cook as desired. | | 13 | "vegetarian gourmet" spring 199 |
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