Recipe for Hazelnut Squash Ravioli Filling


1 small butternut squash
1/2 cup hazelnuts
1 cup onions, diced
1 teaspoon garlic, minced
1 tablespoon olive oil
1/2 cup breadcrumbs


Preheat oven to 350F.

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 375F. Place hazlenuts on a cookie sheet & roast until lightly browned, about 7 minutes. Let cool & then rub off their skins.

Saute onion & garlic in oil until browned. Add 1 c suqash & 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.

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