Butternut squash is sweet and creamy especically in a ravioli. The hazelnuts (also known as filberts) add additional nuttiness to the nutty flavor we get from creating the brown butter. The sage brings in a wonderful earthy flavor with a bit of crispiness from the pieces we put in at the beginning of the browning process. This dish is It is a good source of Vitamin E, Vitamin C, Copper and Manganese.
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Butternut squash ravioli
1⁄8 Cup (2 tbs), chopped
2 1⁄2 Tablespoon
1⁄2 Teaspoon (Optional)
2 Tablespoon (Optional)
1 Teaspoon, ground (Optional)
1. Roast the hazelnuts in the toaster oven for 5 minutes at 350 F
1. In a pan melt butter on a low sim for about 15 minutes to brown. The slower you brown the butter, the better and nuttier it tastes.
2. Boil the ravioli as per the instructions on its package which is usually about 8 minutes on a slow boil. Once boiled, drain the water off the pasta and rinse it with cold water to prevent it from sticking.
3. Add sage along with the toasted hazelnuts into the browned butter.
4. Add the pasta to this brown butter and nuts mix and stir on a medium heat till the ravioli are a little browned.
5. Drizzle with a little avocado oil and sprinkle Parmesan cheese, ground pepper over the top. Also garnish with some sage leaves and serve.
Getting the packaged ravioli makes it easier to prepare this recipe. Fresh sage is a must. Dried sage will not have the same impact but in a pinch you gotta do what you gotta do. Other nuts are an option but I really enjoy the combination of the butternut squash and the hazelnuts.
Vegetarians often are worried about what to cook with very little options. Here is a video which will guide you through a thorough vegetarian recipe with butternut squash, sage and hazelnuts. Watch the video for the entire recipe.