halfbakedharvest4.7
Butternut Ravioli in Garlic Parmesan Broth and Hazelnut Pesto
This butternut squash cheese ravioli is stuffed with ricotta and parmesan cheese and served in garlic parmesan broth (serious YUM). It's then topped with butter toasted hazelnuts (like browned butter toasted hazelnuts) and a spoonful of pesto. This is the ultimate fall ravioli.
👥 6 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 30 min🔥 Cook: 45 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pot
- ●baking sheet
- ●bowl
- ●food processor
- ●oven
📝 Preparation Steps
1
1. To make the parmesan broth. In a medium pot, combine the broth, wine, parmesan rinds, garlic, thyme, and pepper and bring to a simmer over medium heat. Simmer over medium low for ⏱️ 30 minutes or until reduced by about half. Alternately, you can cover and simmer for up to ⏱️ 2 hours. Taste and season with salt and pepper.2. Meanwhile, make the ravioli. Preheat oven to 400 degrees F. On a baking sheet, toss together the butternut squash, olive oil, and a pinch each of salt and pepper. Transfer to the oven and roast for ⏱️ 25-30 minutes or until the squash is tender. 2. Transfer the squash to a food processor and add the ricotta, parmesan, and nutmeg. Puree until smooth. Season with salt and pepper.3. Roll your pasta dough into lasagna sheets. Place 1 tablespoon of filling one inch apart over half the pasta sheet. Brush around the filling with water to moisten and then fold the sheet over the fillings, pressing down to seal. Cut into squares. Be sure to keep the ravioli covered as you work to prevent them from drying out. Repeat with remaining dough and filling. Alternately, you can make the ravioli in a ravioli press, or use this wonton wrapper method. 5. In a large skillet, brown the butter over medium heat, stirring often until the butter is golden and toasted. Add the hazelnuts and oregano and cook ⏱️ 3-5 minutes or until toasted.6. Meanwhile, bring a large pot of salted water to a boil. Boil the ravioli in batches about ⏱️ 1-2 minutes or until they float. Drain and toss with the toasted hazelnuts.7. Divide the ravioli among bowls and ladle the sauce over top. Top with pesto. EAT!
garlic2 cloves
Nutrition Facts
calories
991 kcal
fat Content
45 g
serving Size
1 serving
fiber Content
5 g
sugar Content
3 g
sodium Content
691 mg
protein Content
19 g
cholesterol Content
50 mg
carbohydrate Content
54 g
saturated Fat Content
17 g
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