Butternut Squash Ravioli with Hazelnut Picada
Mix the hazelnuts, bread crumbs, lemon zest, parsley, 2 Tbsp olive oil, garlic, and ⅛ tsp ground pepper in a bowl.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.shamrockfarms.net.
Ingredients
- 2 medium sized slices sourdough bread
- 6 Tbsp Extra Virgin Olive Oil
- ½ cup hazelnuts, toasted, and coarsely chopped
- 1 tsp lemon zest, grated
- 2 Tbsp flat leaf parsley, chopped
- 1 small garlic clove, grated
- Fresh ground pepper
- 12 oz frozen butternut squash ravioli
- Kosher salt
- 2 medium shallots, finely chopped
- ½ cup reserved pasta water
- ¼ cup
- Shamrock Farms® Heavy Whipping Cream
- Shamrock Farms® Traditional Eggnog
- 2 Tbsp cold unsalted butter, cut into pieces
- 2 Tbsp parmesan, finely grated, more for serving
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Squash Ravioli with Hazelnut Butter and Parmesan
joanneweir.com
Butternut Squash Ravioli with Oregano-Hazelnut Pesto
saveur.com
Browned Butter Butternut Squash Ravioli
trulyfamilyfarms.com
Mozzarella & Butternut Squash Ravioli
performancefoodservice.com
Butternut Squash Ravioli: Autumn's Best Comfort Food
hertaste.net
Butternut Squash Cheese Ravioli with Browned Butter Sage Pesto | Recipe Cart
getrecipecart.com
Butternut Squash Ravioli with Parmesan, Walnuts and Arugula | Food Stuff
foodstf.com
Best Butternut Squash Ravioli Recipe - How to Make Butternut Squash Ravioli
delish.com