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Butternut Squash Hazelnut Ravioli in Garlic Parmesan Broth | halfbakedharvest.com @hbharvest
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4.67 from 27 votes

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. 
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: American, Italian
Keyword: homemade pasta, pasta main course
Servings: 6 servings
Calories: 704kcal
Author: halfbakedharvest

Ingredients

Parmesan Broth

Butternut Ravioli

Instructions

  • 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!

Nutrition

Calories: 704kcal | Carbohydrates: 54g | Protein: 19g | Fat: 45g | Saturated Fat: 17g | Cholesterol: 50mg | Sodium: 691mg | Potassium: 683mg | Fiber: 5g | Sugar: 3g | Vitamin A: 10465IU | Vitamin C: 21mg | Calcium: 313mg | Iron: 4.1mg