Butternut Squash Ravioli with Butter Sauce and Toasted Hazelnuts

Butternut Squash Ravioli with Butter Sauce and Toasted Hazelnuts
Photo by Ed Anderson

Ingredients

  • 1 large butternut squash (about 2-½ lb.), halved lengthwise and seeded
  • 4 sage leaves
  • ¼ tsp. kosher salt
  • Coarsley chopped toasted hazelnuts, for garnish
  • 1 large egg
  • 1-½ tsp. extra-virgin olive oil
  • 7 oz. (1-1/3 cup plus 2 Tbs.) 00 flour; more as needed
  • + 8 more ingredients
    • 1 oz. (1 cup) finely grated Grana Padano
    • 6 large egg yolks
    • 2 medium cloves garlic
    • 4 oz. (½ cup) unsalted butter
    • Kosher salt
    • 3 oz. (6 Tbs.) unsalted butter, softened
    • Kosher salt and freshly ground black pepper
    • 1-¾ oz. (¼ cup plus 1 Tbs.) semola rimacinata (fine flour) or unbleached all-purpose flour

Dump the flours on a work surface and mix to combine them. Make a deep, wide well in the center, making sure there is some flour on the bottom so the eggs are not directly on the surface. Add the egg yolks, whole egg, oil, and salt. Using a fork, beat the wet ingredients until combined, staying ...

View full recipe at Fine Cooking

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