Nutty Squash Ravioli Filling
1 small butternut squash
1/2 cup almonds or hazelnuts
1 cup onions, diced
1 teaspoon garlic, minced
1 tablespoon olive oil
1/2 cup breadcrumbs
Preheat oven to 350 degrees.
Cut squash into quarters, remove seeds, place in a baking dish with 1/2 cup water.
Cover, bake till tender.
Cool, then scrape out the flesh and mash.
Set aside.
Increase oven temperature to 375 degrees.
Place almonds or hazlenuts on a cookie sheet and roast until lightly browned, about 7 minutes.
Let cool, then rub off their skins.
Saute onion, garlic in oil until browned.
Add 1 cup squash, cook for 2 minutes over medium heat.
Place all ingredients in a food processor and process until smooth.
Use to fill pasta dough of your choice, cook as desired.
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