Please note that I am not the original creator of this recipe. All credit for page content goes to Tieghan Gerard, and her blog HalfBakedHarvest.

Click on the title of the recipe below to view the original recpie source, and to contact / support Tieghan.

Butternut Squash Hazelnut Ravioli in Garlic Parmesan Broth.

Name: Butternut Ravioli in Garlic Parmesan Broth and Hazelnut Pesto
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 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

The Recipe

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 Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Servings 6