Squash Ravioli with Hazelnut Butter and Parmesan

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Squash Ravioli with Hazelnut Butter and Parmesan
Squash Ravioli with Hazelnut Butter and Parmesan

Created by Joanne Weir

Developed for the stainless roasting pan, 9” iron handle skillet, 4 qt. stainless saucepan, pasta pot with insert
Serves 6 - 8

Serve your guests an unexpected side dish this Thanksgiving. Winter squash and fragrant herbs make it the perfect dish for this time of year. It may not be traditional, but it’s sure to become a favorite.


For the filling

  • 6 tablespoons unsalted butter
  • pinch freshly grated nutmeg
  • 2 pounds winter squash (hubbard, butternut or turban)
  • 3/4 cup fresh bread crumbs
  • 2 tablespoons plus 1/4 cup freshly grated Parmesan cheese
  • 2 teaspoons honey
  • 1/2 teaspoon fresh chopped thyme
  • 1/2 teaspoon fresh chopped rosemary
  • 1/2 teaspoon fresh chopped sage
  • 1 teaspoon grated orange zest
  • salt and freshly ground pepper
  • 1 teaspoon extra virgin olive oil
  • 2 ounces prosciutto, thinly sliced, cut into 1/4-inch strips
  • 1 teaspoon walnut or hazelnut oil
  • 1/3 cup hazelnuts, chopped

For the Egg Pasta Dough

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 whole eggs
  • 1 tablespoon water


Egg Pasta Dough

In the bowl of the food processor, pulse together the flour and salt.

Add the eggs and water and process until the dough forms a soft ball but is not sticky. If so, add more flour a tablespoon at a time until it is no longer sticky.

Remove the dough from the food processor bowl and knead on a very lightly floured board until soft and smooth, 2 - 3 minutes.

Let the dough rest wrapped in plastic wrap for at least 30 minutes. Makes approximately 1 pound of pasta.


Preheat oven to 350°F. Cut squash in half, place on the oiled roasting panand bake until easily skewered, 50 - 60 minutes. Remove the seeds and skin and discard. Mash the pulp with a potato masher or by pulsing a few times in a food processor.

Place the squash, bread crumbs, 2 tablespoons parmesan, honey, thyme, rosemary, sage and orange zest in a bowl. Mix well and season to taste with salt and pepper.

In the skillet, heat the olive oil over medium heat. Cook the prosciutto until light golden, 4 - 5 minutes. Remove with a slotted spoon and set aside. Add the nut oil and hazelnuts, and cook, stirring occasionally until light golden, 3 minutes. Remove from the pan.

In the saucepan over medium-high heat, melt the butter and cook it until it turns brown and just begins to smoke, 3 - 4 minutes. Remove immediately from the heat and add nutmeg.

Cut the dough into 4 pieces. Using a pasta machine, roll the pasta until you can almost see your hand through the dough. Place the sheet of pasta on a well-floured work surface. Spoon a heaping teaspoon of squash filling at one end of the dough, just below the center of the dough. Continue to place mounds of filling all the way down the dough leaving approximately 1 1/2 inches between each mound. With a spray bottle filled with water, spray the edges with a very light mist of water. Fold the top half of the dough over the squash filling to encase the filling and seal around the edges. With a zig-zag roller, trim the long side close to the edge and discard. Cut in between each ravioli.

Bring a large Le Creuset Pasta Pot with Insert of boiling salted water to a boil. Add the ravioli and cook until tender, 2 - 3 minutes. Drain and place in a large serving bowl. Toss carefully with the brown butter.

Garnish with prosciutto, hazelnuts and Parmesan. Serve immediately.

Created For
Main Ingredient
Cooking Time
Over 2 hrs.
Serving Size
6 - 8