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- chickenandeggcookbook.com
2 Recipes Pasta Dough 4 Ounces Mascarpone 1 Tablespoon Olive Oil 4 Tablespoons Butter 1 Small Onion, Chopped 2 Tablespoons Chicken or Vegetable Stock 1 1/2 Tablespoon Fresh Sage, Minced 1/4 Cup Toasted Hazelnuts, Chopped 1 Cup Butternut Squash Puree Parmesan Cheese, Optional
Prepare pasta dough. During 30 minute rest, prepare filling.
Sauté onion and sage in olive oil until onion is soft and translucent. Combine with butternut squash, and mascarpone. Season with salt and pepper if desired.
Prepare ravioli (See Spinach and Ricotta recipe for details). Cook in salted, boiling water until they are tender and float to the surface.
Heat butter and hazelnuts in pan over medium heat until the butter browns. Add broth and remove from heat. Drizzle over ravioli on plate and top with Parmesan cheese if desired.
Variation: Season filling with cinnamon and nutmeg instead of fresh sage.
2009 Recipe - April Ferre, www.foodess.com, 2009.
"After learning to make ravioli at the Santa Cruz County Fair, I went searching for more ravioli recipes. It was fall and the butternut squash was quite good. These are both filling and fulfilling; sweet with a creamy texture." - April Ferre
