| Hazelnut Squash Ravioli Filling
1 small Butternut squash
1/2 cup of Hazelnuts
1 cup of onions, diced
1 teaspoon of garlic, minced
1 tablespoon of Olive oil
1/2 cup of breadcrumbs |
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Preheat oven to 350ºF. 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 375ºF. Place hazelnuts on a cookie sheet & roast until lightly browned, about 7 minutes. Let cool & then rub off their skins. Sauté onion & garlic in oil until browned. Add 1 cup of squash & 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. Serving Size 3 "Vegetarian Gourmet" Spring 1994 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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