Butternut Squash Ravioli With Hazelnut Sauce - cooking recipe

Ingredients

1 -2 lb winter squash, such as butternut or Hubbard
3/4 cup fresh breadcrumb
2 tablespoons parmesan cheese, grated
1/4 cup parmesan cheese, grated
2 teaspoons honey
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon fresh rosemary, chopped
1/2 teaspoon fresh sage, chopped
1 teaspoon orange zest
salt & freshly ground black pepper
1 teaspoon extra virgin olive oil
1 teaspoon walnut oil or 1 teaspoon hazelnut oil
1/3 cup hazelnuts or 1/3 cup walnuts, chopped
6 tablespoons unsalted butter
1 pinch nutmeg, freshly-grated
2 sheets ravioli egg pasta or 2 sheets wonton wrappers

Preparation

Preheat oven to 350\u00b0F Lightly oil a baking sheet.
Cut the squash in half through the stem and lay the halves cut side down on the oiled baking sheet.
Bake 50-60 minutes, until easily pierced with a knife.
Remove from oven and set aside to cool. Scoop out seeds and fibers and discard, then spoon the flesh into a mixing bowl. Mash squash with a potato-masher until smooth, then add breadcrumbs, 2 tablespoons Parmesan, honey, thyme, rosemary, chopped sage, and orange zest.
Mix thoroughly and season with salt and pepper.
Warm the olive oil and nut oil over medium heat in a small frying pan and add hazelnuts or walnuts.
Cook, stirring often, about 3 minutes, or until nuts are golden.
Transfer nuts to a plate and set aside.
Melt butter in a medium saucepan until it turns brown and begins to smoke, 3-4 minutes.
Remove immediately from heat, add nutmeg, and set aside.
Place a pasta sheet on a lightly floured work surface.
Spoon mounds of filling on the sheet about 1 1/2 inches apart (the number of mounds you make will depend on the size of the pasta sheets you use).
Lightly mist the mounds with a spray mister filled with water, then place a second pasta sheet over the first, covering the filling mounds, and pressing firmly around the edges and between the mounds to seal.
Using a fluted cutting wheel or knife, cut between the rows of ravioli.
Repeat with remaining sheets of pasta and filling.
Bring a large pot of salted water to a boil.
Add ravioli and cook until tender, 2-3 minutes.
To serve, reheat the browned butter. Drain ravioli and place in warmed serving bowl.
Toss with butter, sprinkle with hazelnuts and 1/4 cup Parmesan.
Serve immediately.