Planning a special family dinner or elegant dinner party? Bookmark this recipe for your main course. It’s got seasonal ingredients and luscious flavours, plus it’s fun to make! We especially love the combination of mellow kabocha squash with fresh thyme and a white wine-infused hazelnut cream sauce. Trust us: you’ll make this once and then you’ll make it again and again.
Intimidated by making pasta at home? Don’t be! The recipe uses pre-made fresh pasta sheets so the hard part is already done. Simply fill, cut and cook—homemade ravioli in minutes!
Kabocha Squash Ravioli with Hazelnut Cream
1 Kabocha squash (2-3 pounds), quartered, cleaned and roasted
2/3 cup parmesan reggiano
2 tbsp fresh thyme, finely chopped
1 garlic clove, minced
6 fresh pasta sheets
1 egg, lightly beaten
salt and pepper
Hazelnut Cream Sauce Ingredients:
2 tbsp unsalted butter
1 shallot, minced
2 thyme sprigs
1/2 cup dry white wine
1 1/2 cups heavy cream
2/3 cup toasted hazelnuts, finely chopped
fried sage leaves for garnish
Scoop roasted flesh of squash into mixing bowl. Add parmesan, thyme and garlic and stir together until well combined. Season with salt and pepper to taste.
Place 3 pasta sheets onto a lightly floured surface and drop 1 ó tablespoons of the filling mixture onto the surface of the pasta, 2 inches apart.
Brush a small amount of the egg wash over the surface of the pasta and place another sheet on top and gently press around the filing to remove any air and seal the sheets together. Cut the ravioli using a 2 1/2 circle cutter and place onto a baking sheet, discarding the scrap pieces.
Bring a large pot of water up to a boil and season well with salt. Carefully drop the ravioli into the water one at a time and stir. Allow the ravioli to boil for 5 to 7 minutes and drain.
Drizzle ravioli with a small amount of olive oil, to prevent them from sticking, and set aside.
For the sauce: Melt butter in a small saucepan over medium-high heat. Saute shallot and garlic for 3 to 4 minutes. Add thyme sprigs and continue to saute for an additional minute.
Deglaze with the wine and allow the mixture to simmer until the pan is almost dry. Add cream and 1/2 the hazelnuts and simmer for 5 to 6 minutes or until the cream has reduced by 1/2. Season with salt and pepper.
Strain the sauce and stir in the remaining hazelnuts. Place the ravioli on a plate and drizzle with the cream sauce. Garnish with fried sage leaves.
Want to try another spin on Ravioli? Check out this recipe for Beet Ravioli with Goat Cheese, Ricotta and Mint Filling by Food52.
Photo by James Ransom, courtesy of Food 52.