Butternut Squash Hazelnut Ravioli in Garlic Parmesan Broth.
This butternut squash hazelnut ravioli in garlic parmesan broth is what all Monday nights need.
Lately I’ve been sticking to quick cooking dinners, and I love those, but sometimes I get in the mood to make something a little more time consuming, like homemade ravioli. It’s not that this ravioli recipe is hard, it’s actually very easy and straight forward, but you do need a little time to prepare it.
Trust me though, it’s 100% worth it. I mean, hello?! Butternut squash cheese ravioli (roasted squash, ricotta, and parmesan, too good). All in garlic a parmesan broth (seriously, YUM). With butter toasted hazelnuts (like browned butter toasted hazelnuts, addicting).
After my Saturday night, the only thing I can think of that’s even worth doing tonight is rolling up my sleeves and making this ravioli…with my candles burning of course.
Here’s the story…my parents went to Aspen Saturday night for a movie that my younger brother Red is in. They left their new puppy, Merle with me. I was thinking it would be no big deal, fun even. In reality though, taking care of a puppy…not really the easiest thing to do.
The main issue, was my cat, Snape. You guys all know about Snape. Well, apparently he’s territorial and semi-protective of me. Actually, I don’t know if protective is the correct word, maybe jealous is better? I’m not sure, but either way, Snape did not like having Merle in the house or me giving Merle any attention.
It was so bad at one point that I had to get in the middle of the two and put Snape outside. In the process Snape dug his claws into me and left me with some serious claw marks on my arm. I wish I was joking, but this all really did happen. I didn’t realize two little animals could cause so much friction.
There was a lot of barking, whining, and some serious cat hissing. On top of that Merle didn’t seem to feel comfortable at my house. Ether that or he missed Asher (my little sister) or maybe it was a combo, but he whined most the time he was with me. And then on top of that, he’s not fully potty trained yet, and he peed and pooped more times than I can count. And I know what you are thinking…did I take him out? I took him out, many, many times, but he never went outside, only inside.
Long story short, Merle’s a great dog. He is super cute and super lovable, but at his current age, he’s just a bit of a handful. Seeing as my weekend was spent cleaning up dog pee and poop, I’m looking forward to pretending like it’s Saturday tonight and making ravioli.
Anyone else want to join in on this? Cool, then let me tell you about this ravioli.
I’ve made ravioli many times before here on HBH. The last two ravioli recipes I posted I made using my favorite wonton wrapper method. But for this recipe I really wanted real deal ravioli so I used this easy 2 ingredient pumpkin pasta to make my ravioli.
The entire recipe is actually a really simple process.
Start out by making the garlic parmesan broth, this is KEY to this recipe. It keeps the ravioli extra saucy and extra flavorful. It’s almost soup-like, but not quite. Plus, what could not be delicious about garlic parmesan broth?
While the broth is simmering on the stove, roast your squash, form the ravioli, and toast the hazelnuts with a little butter. Then toss the ravioli with the hazelnuts, plate them, and ladle the parmesan broth over top. Spoon over a little pesto and your dinner is complete.
And SO GOOD!
You see, not too hard or too complicated. If you don’t feel like making pasta, using wonton wrappers is a great option.
OKAY, and with that I think it’s time that we all go and treat this Monday night like a Saturday night. Pour some wine, light a fire, burn some candles, and make the most delicious (cheesy) autumn ravioli!
Butternut Ravioli in Garlic Parmesan Broth and Hazelnut Pesto
Course: Main Course
Cuisine: American, Italian
Keyword: homemade pasta, pasta main course
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.
- 4 cups low sodium chicken broth
- 1/2 cup white wine or more chicken broth
- 4 parmesan cheese rinds
- 2 sprigs fresh thyme
- 2 cloves garlic
- black pepper
- 4 cups cubed butternut squash (about 1 medium squash)
- 1 tablespoon extra virgin olive oil
- kosher salt and pepper
- 1 cup whole milk ricotta cheese
- 1/2 cup freshly grated parmesan
- 1/4 teaspoon nutmeg
- 1 pound fresh pasta dough or 40-50 wonton wrappers
- 4 tablespoons salted butter
- 1/2 cup roughly chopped hazelnuts
- 1 tablespoon fresh oregano leaves
- basil pesto, for serving
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!
The ravioli that can be the cure to a stressful Monday…or Saturday…for real.